by Aki Kame
Throughout my childhood, I spent a lot of time in the kitchen with my mother while she was cooking. Even though I spent most of that time getting in the way, she always made sure I tasted everything.
As I got older and tried to recreate childhood dishes at home, my only saving grace was the fact that I remembered how things were supposed to taste. This recipe is an adaptation of the "Classic Pork Gyoza" recipe from Tadashi Ono's Japanese Soul Cooking, which was the closest recipe I've ever found that got close to what I grew up eating. There's a few changes out of memory and practicality, but the result is a surprisingly light dumpling with a hint of sweet and a kick of ginger. Eat them fried, steamed, or in your favorite soup broth.
What you'll need:
4. At this point you can freeze them on the sheet and store for later, or fry them fresh! To fry, add enough sesame oil to cover the bottom of a pan, and place the dumplings standing up in the pan. Brown them on the one side for about 2 minutes, and add about 4tbsp. of water and quickly cover with a lid. Let them steam for 4 minutes, remove the lid and let the remaining water cook off so that the dumplings crisp a bit before removing. Serve with rice, or throw into a simple chicken bone broth with baby bok choy!
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