4 Step Flavoursome Gyoza (Japanese Dumplings) Recipe

There’s a general myth that your tastebuds change when you get older.

What really happens is you start losing tastebuds. When you’re very young you have a lot of taste buds not just on your tongue but around your mouth, which are very sensitive to taste. Hence the reason you might not have liked blue vein cheese or olives. As you age, the tastebuds slowly stop being replaced, and your brain starts tolerating foods you previously thought were too strong. For me, one of these is ginger.

When I was young my family took a holiday to Queensland. We did all the usual touristy things – Currumbin Sanctuary where we fed the lorikeets, Dreamworld etc. While we were there, we also visited the Buderim Ginger Factory. Ever since then, I have hated ginger. I can still smell the scent of the crystallised ginger my mum passed around the Tarago when we left the factory. Ewwww. That is until recently when I stumbled across a recipe for Gyoza.

Gyoza (or Japanese dumplings) are little parcels filled with goodness. They are the Japanese version of Chinese potstickers, which I guess in hindsight I should have made seeing as though it is Chinese New Year. They have soft, slippery gow gee pastry wrapped around a flavoursome filling of pork mince and vegetables. I came across this recipe as I was clearing out some old magazines.  The ginger flavour is not too strong, but still lifts the parcels to great heights when combined with the other ingredients.

This recipe’s a keeper!

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