You must log in or # to comment.
The crimp is so cool! Can you share how you did it?
I’d love to share, can we do video on lemmy?
I’m not sure, I’ve only seen other users upload them elsewhere and provide a link.
Fantastic job on the folding, btw. My best prep cooks can’t make them anywhere near that pretty.
Thanks! I made a video but I can’t work out how to post it.
Put it on streamable.com, and post the link. I think that’s the best way.
Those are some really dexterous fingers you got.
Wow that’s incredible, and you make it look so easy! Thank you for the video!
They look amazing! What’s the filling?
FOR THE FILLING:
Oil for cooking 1 tablespoon ginger (minced) 1 large onion (chopped) 2 cups shiitake mushrooms (chopped) 1 1/2 cups cabbage (finely shredded) 1 1/2 cups carrot (finely shredded) 1 cup garlic chives (Chinese chives, finely chopped) 1/2 cup green onion
FOR THE MARINADE:
1/4 teaspoon white pepper 2 teaspoons sesame oil 1.5 teaspoons Shaoxing wine (or dry sherry) 1.5 teaspoons Jiu 2 tablespoon soy sauce 1 teaspoon mirin or a touch of sugar/white vinegar salt (to taste)
I use a great app called Paprika and bulk up these ingredients to a bigger ratio.
The filling is all cooked in batches in a wok beforehand, seasoned slightly as I go with salt, but cooking the veg off lends that distinct flavor.
(sorry about the bad editing)
That sounds bomb as hell, I would devour those. Thanks for sharing the recipe!
If you’re not already doing it, you can make it a lot easier to get excess moisture out of the filling by salting the cabbage and squeezing it. I follow the method explained here and it works well.
Good call, yeah I have seen that technique before on YT. I guess stir frying in the wok gets rid of much of the moisture, although doing it in batches may add a bit of unwanted oil if you’re not careful.
You could call these lightning gyoza if you wanted a cool name to entice people to try them. Just saying!
I’d love to see them fried up and served, they look great! I appreciate the novel presentation, I wonder how well it holds up.
Managed some fancy plating with a little Gyoza style sauce.
Oh man, the edges got all crunchy. They look even better!
Wow! I wasn’t expecting so much feedback thanks! I will post some pictures once I get this
flourcorn starch off my hands. Gotta freeze a few then I’ll fry some up also… Oh and I will share the filling recipe too. It’s certainly a labor of love with my wife. 🙂Wow, they’re so perfect!
I hate that it’s correct to pluralize it this way. I was gonna correct you but I guess it’s allowed… But it hurts.
Haha thanks for not being so harsh, I learned something also, I’m not Japanese obviously but now realize the same word Gyoza is used for both singular and plural forms.
Don’t want to be one of those post Soviet people talking about borscht
But these look very similar to one of the Russian’s ethnic groups dish called echpochmak, or simply triangle
Wow! I had no idea but they do look the same. Pretty cool idea and recipe too, cheers for the share.
This is from the famous Tatars, by the way 😄
Super cool, going to have to try these out one day. We make mini meat/chicken pies from time to time, but the dough on these seem different to a flaky shortcrust pastry.
There are different kinds, it’s always like that with cultural dishes For example some Vietnamese Pho, people outside of Vietnam usually think there’s that THE Pho. But actually the way of cooking it differs from town to town, from cook to cook So for the triangle pies, there is a soft kind, a flaky kind, a hard kind, if you’re a student you know which ones are the best 😄
Took a minute for my brain to figure this out lol
I didn’t realize the dough was vegan, thought it involved egg, because the vegan ones from the market are much more delicate than the pork ones, so I thought it a different dough. They are gorgeous!
Thanks so much! The dough is simple, just 4 ingredients flour, water, salt and sesame oil. We love cooking vegan and vegetarian dishes, just to push our skills a bit, also it’s obviously a healthy option and we manage to grow much of our produce, so it’s a win win all round.
