|shumai and gyoza, oh my!
||[Mar. 5th, 2011|08:52 pm]
Last week I made Shrimp and Cilantro Shu Mai by Mark Bittman. It was very easy, except that I don't own a food processor so I had to finely chop the shrimp. It turned out quite well. Very tasty, and it was fun to make. I definitely would make it again, maybe with scallops as an alternate.
Since I still had tons of gyoza wrappers left, I decided to make gyoza. I went with the Pork and Wakame Gyoza from Washoku by Elizabeth Andoh. The recipe is a bit odd because it doesn't have garlic or ginger and instead uses miso and sesame oil for flavorings. Also, the filling includes wakame and carrots in addition to the typical cabbage. But it was quite good! I want to try making it using shrimp next time...
The raw ones in all their glory. My mom taught me how to make them. She remembered her family making them all together when she was young. My dad, unfortunately, didn't find gyoza alone to be adequate as a main dish, so she hadn't made them in a long, long time. It was fun making them, even though I sucked at it. XD;
Cooked version, with kale salad. I had bought kale last week to make something else, but ended up going with salad instead. I started with Whole Food's recipe, massaging the kale with the salt, lemon, and oil as per a comment. I added more lemon than required and had to balance the flavor with some honey. For dinner I added cranberries and pine nuts. Really good!
On the side are tasty shiitake cooked in a shoyu, mirin, sake, and sugar mixture.
Close up of the (deformed) gyoza. My mom did a good job giving them a perfect crispy texture.