Today’s dinner was Gyoza.  The last time I made these, I used a particular recipe developed by a Japanese TV programme and I liked it very much, so I used the same recipe again today.  One thing I do that isn’t in the recipe is that I sprinkle some Japanese starch (Katakuri-ko) first before lining up the gyoza – the starch helps the bottom of gyoza to get very crispy when you cook them.  I made about 65 of them and we ate about a half of these, or a little less, so I froze the rest, they keep well in the freezer and you can cook them from frozen.  Other than gyoza, I just served some hiyayakko (cold tofu with ginger, green onion & soy sauce) and a salad again.














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