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gyoza

Shigematsu Family Japanese Pork Gyoza (豚肉の餃子 )

June 25, 2017

When I think back on my childhood, one of my fondest memories was making gyoza with my mom. It was definitely a tedious task with my little uncoordinated fingers, but also a fun experience because I was able to learn how to prepare gyoza from a master gyoza maker! It also provided me with the opportunity to learn tips and even some Japanese as my mom would always describe certain techniques with Japanese expressions. One of her most common expressions that she would use when she adds an ingredient that you normally wouldn’t think to add, is kakushi aji  which translates to “hidden flavour”. The small addition of the “hidden flavour” (such as sugar, sake, mirin, or konbu just to name a few) enhances the flavours of the entire dish. This recipe uses sugar as the hidden flavour.

To this day I have been making the same recipe my mom uses and I can honestly say this is THE BEST RECIPE , mainly because it’s my grandma’s recipe, but also because it is just so ah-maze-balls Now… I can say this because I think I’ve done enough gyoza taste testing in Canada and in Japan, that I can confidently say I have yet to find a recipe that superior to this one. Most gyoza you find in restaurants are loaded with vegetables but are lacking in the meat department, which I am not fond of. This recipe is loaded with porky goodness and only has three leaves of hakusai! Now that’s the meat to veggie ratio I’m talking about!

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