"First of all, I think the perfect gyoza has a crispy, almost burnt bottom and a squidgy top. To achieve this when making gyoza at home, he advised, 'Press them down onto the work surface once you have pleated them.' This technique helps lock in texture while ensuring the optimal cooking results, creating that signature crunch along with tender edges that make gyoza a delightful dining experience."
"What differentiates gyoza from other dumplings is primarily the thinner consistency of the gyoza dough wrapper. This unique aspect not only allows for easier crisping but also gives the gyoza its distinctively light and airy texture, balancing well with the richness of the filling. Learning to manipulate this dough is fundamental to recreating the authentic taste of restaurant-quality gyoza in your kitchen."
Collection
[
|
...
]