Читать книгу Gyoza: The Ultimate Dumpling Cookbook - Paradise Yamamoto - Страница 29

To form the “blossom” shown below, cluster the

gyoza tightly in the pan. Sprinkle with oil. Once you

add oil to the dumplings, the sound will change.

After the oil, add 2 teaspoons of boiling water. (Never

use cold water, unless you want to create a delicate

connective crust, as shown on page 49. To do this, add cold water with ½ teaspoon of kyorikiko flour stirred in.)

“Flower

Blossom”

Pan

Frying

You can fuse all

the dumplings

into a single

impressive

tear-apart

piece.

Cover the pan and

let the gyoza steam,

shaking the pan so

they cook evenly.

To finish, remove

the lid and add

oil once again.

Once they’re cooked, transfer

the gyoza to a warm plate

and keep them uncovered so

they don’t get soggy. Serve as

soon as possible.

Other Cooking Techniques

Deep Frying: In a heavy pot or deep frying pan, heat 4 inches (10 cm) of oil to 375°F (190°C). Use a slotted spoon or spider

skimmer to carefully lower the gyoza into the hot oil. Cook, turning twice, until golden brown (3 to 4 minutes).

Simmering: Bring 4 cups stock or broth to a boil, then lower the heat to medium. Add gyoza one at a time and allow the