Comments on: Just gyoza http://fooddiary.blogsome.com/2008/02/02/just-gyoza/ for the sake of one recipe at a time Sun, 08 Nov 2009 17:03:16 +0000 http://wordpress.org/?v=1.5.1-alpha by: rita http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-629 Sun, 17 Feb 2008 18:56:03 +0000 http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-629 which ready-made gyoza skin would you recommend? <em>hmmm...i don't think the brand name would be the same here in the US with those in Hong Kong? i usually buy the thinnest skin that you could find, that way you don't eat too many skin, too little filling :) </em> which ready-made gyoza skin would you recommend?

hmmm…i don’t think the brand name would be the same here in the US with those in Hong Kong? i usually buy the thinnest skin that you could find, that way you don’t eat too many skin, too little filling :)

]]> by: johanna http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-609 Thu, 07 Feb 2008 04:03:39 +0000 http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-609 i made some ebi gyoza the other day and was surprised how easy and tasty it was. except they stuck to my steamer basket a little, i will have to improve my tecnique or buy a bam2 boo steamer. will certainly try your recipe! <em>i love the steamed dumplings too...but my family loves pan-fried/deep-fried ones better :)</em> i made some ebi gyoza the other day and was surprised how easy and tasty it was. except they stuck to my steamer basket a little, i will have to improve my tecnique or buy a bam2
boo steamer. will certainly try your recipe!

i love the steamed dumplings too…but my family loves pan-fried/deep-fried ones better :)

]]> by: tigerfish http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-608 Wed, 06 Feb 2008 05:33:11 +0000 http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-608 It's not difficult to make our own gyozas but I would say it's hard to have perfectly pan-fried bottom if you don't have a non-stick pan. I tried on stainless steel pan - it's messy. <em>that's true, non-stick pan is the way to go...</em> It’s not difficult to make our own gyozas but I would say it’s hard to have perfectly pan-fried bottom if you don’t have a non-stick pan. I tried on stainless steel pan – it’s messy.

that’s true, non-stick pan is the way to go…

]]> by: rowena http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-607 Wed, 06 Feb 2008 04:32:36 +0000 http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-607 I look forward to the day when <b>1.</b> I'll be visiting a place where gyoza wrappers are standard stock. And <b>2.</b> When I can simply go out to a restaurant and know that they'll be on the menu! These are out of this world! <em>oh...I feel for you Rowena...I will be miserable in a place where there's no Asian grocery :D</em> I look forward to the day when 1. I’ll be visiting a place where gyoza wrappers are standard stock. And 2. When I can simply go out to a restaurant and know that they’ll be on the menu! These are out of this world!

oh…I feel for you Rowena…I will be miserable in a place where there’s no Asian grocery :D

]]> by: Susan from Food Blogga http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-599 Sun, 03 Feb 2008 09:39:34 +0000 http://fooddiary.blogsome.com/2008/02/02/just-gyoza/#comment-599 Going out for dumplings is such a treat. You make them sound so simple to make (and scrumptious to eat!) that maybe I should try them at home. <em>i know...having gyoza at a restaurant is sometimes expensive, i'd rather make it at home and believe me, it's not so hard to make ;)</em> Going out for dumplings is such a treat. You make them sound so simple to make (and scrumptious to eat!) that maybe I should try them at home.

i know…having gyoza at a restaurant is sometimes expensive, i’d rather make it at home and believe me, it’s not so hard to make ;)

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