I love gyoza and also the Shanghai version found in dim sum restaurants with the vinegar and sliced ginger sauce. Gyoza is sort of like wantan but using a thicker skin. Inside, the fillings are normally minced pork with vegetables.
I had it last week and has been thinking of eating gyoza again soon. I googled and found that it is not that hard to make gyoza, i.e. if I have sake and nira (not sure what is that). Here’s the recipe I found on a Japan website:
Gyoza – Japanese style dumplinsGyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough and the gyoza filling. The time consuming and difficult part of making of the dough can be skipped by buying premade dough pieces, which are available at some Japanese and Chinese grocery (full recipe here)
I also had prawn katsu (or is it matsu?), which is deep fried prawns with breaded crumbs. It comes with some sweetish and sourish sauce.
And for dessert, I ordered a bowl of ‘bee koh moey’ or black glutinous rice porridge (sweet) with coconut milk.
Heh, I went to lunch alone and ate all the above, leaving clean plates. Anyway, there are only three prawns and six small gyozas so I am not that guilty. 😛 Trust me, it is less sinful than a huge bowl of udon with slices of Japanese fatty ham. Had that at Japin Noodle on the 3rd floor of Island Plaza.