Applying what little things I was able to catch up with our Kochevent at work, I made Yaki-gyoza and my girl helped me with it. And to further prove just how lazy I am, I bought a gyoza wrapper which I find cheaper compared to the hours I would have spent making it from scratch.
Filling is easy. Just add grated carrots, minced ginger, garlic and onion with a 300 grams of ground meat. Then a dash of salt, pepper, tablespoon of soya sauce and some sesame oil.
Then dab some water around the gyoza wrapper, add some filling, fold it however you like and fry them. Just when the bottom is brown, add about 20 ml of water, cover the pan and let it “steam” until the water is gone.
Hence the name Yaki which is a Japanese word for pan-fried or grilled. Japan has soya sauce for sushi but Philippines has something much better called toyomansi. It is a combination of soya sauce and the calamansi that we all love. So yaki-gyoza was served with spring onions and toyomansi and it was delicious. Promise.
Greetings,
Karlota
