Chef Koj emphasizes the importance of texture in gyoza, stating that the ideal dish features a crispy bottom, squidgy top, and bouncy filling.
To achieve gyoza's perfect texture, Chef Koj suggests using rehydrated shiitake mushrooms in the filling for their bounciness, as fresh mushrooms lack sufficient tension.
Chef Koj encourages creativity in gyoza fillings, endorsing the use of ground pork, chicken, prawns, or even leftover meats, adding innovative flavors and textures.
Experimenting with different cooking methods and ingredients can enhance the gyoza experience, transforming traditional recipes into unique culinary mashups.
Collection
[
|
...
]