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Unread 03-04-2013, 01:04 PM   #17
landarc
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Quote:
Originally Posted by Will work for bbq View Post
Man those sure look good. How does a gyoza differ from a potsticker?
Gyoza and Potstickers (guo tei) are cousins, they vary mostly in the flavor of the filling and the thickness of the wrappers. The Japanese version features a thinner wrapper and less meat. But, it is really about versions than differences.

Quote:
Originally Posted by Gore View Post
I was thinking it's been an awfully long time since we made jiaozi. That looks like a great alternative. I think we might have to have a Japanese family night and make a batch. What I always find surprising is that you can spend many hours making these things and you think you've made a lot, but everyone eats about twice as much as they normally would. These are great bonding activities though!
I always over eat these things. But, they are a great bonding activity and with a great payoff as well.

Quote:
Originally Posted by Garyclaw View Post
Those look mighty fine, Bob. The stuffing look perfectly flavorful.

Why didn't you like the folds? Too much dough? I know sealing can be tricky.

Also, how hot is the Togarashi Rayu Oil?
With fresh dough, the sealing is a lot easier. I didn't get the edges thin enough, I would have preferred an overall thinner wrapper, and the edges really need to be very thin. I missed the mark, so the folds got too chewy. I prefer a dumpling with a meltingly tender wrapper. I learned a lot about making the wrappers.

Togarashi Rayu is similar in concept to Chinese Chile oil that you see in most restaurants now. Primarily, the difference is that of the flavor of the selected chile and the filtration of the seeds and sediment in the Japanese version. The Rayu I am currently using is a mix of toasted sesame oil, togarashi peppers and a neutral oil. I would describe it as moderately spicy, mild heat.
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