After quite some time I have made a new recipe. This time it is a traditional chinese dish again, widely adapted by the japanese, called gyoza (correctly transcribed as győza). It is basically a meat dumpling, but I personally love them.
Yummm. One thing i didn't understand, we put sesame oil, fry the dumplings, then add the boiling water on top of it? doesn't the oil pop and crack, splashing around?
Yup, you do exactly that, and yea, the oil behaves quite hostile, but only for like two seconds, so worry not .
I really want to make gyoza from scratch, thanks for sharing!