Most definitely late, but I did make these over the weekend. These are pork and wombok dumplings. The worst part of these is that they take so much time to prepare, but only 5 seconds to eat. However, I don’t make these often, and they’re worth it. I make extras and freeze them for quick (lazy) meals.
Happy belated Lunar New Year to those who celebrate!
What’s your favourite dipping sauce?? When I don’t have any sichuan chili oil left, I just use a bit of light soy sauce, and either sesame oil or sichuan chili oil. About 1:2 ratio.
It’s really funny that in English a lot of food is called dumplings which splits up to a lot in other languages. I’d never call gyoza dumplings.
To be fair in German it’s also the other way around with some words / word groups.
I confused people when I first came to Australia saying I was making dumplings. They thought it was just dough balls! I didn’t know there was anything outside of filling inside thin wheat wrappers.