今日は、予報通り１日お天気が悪かったです。明日は雷雨の予報ですが、お昼過ぎから回復する見込みの様子。
It was rainy or cloudy all day long today as forecasted. It’s expected to be thunderous tomorrow but is forecast to get better in the afternoon.
今日の夕食は、餃子（レシピ）と、マダム女将さんのズームのお料理教室で教えていただいた豚まん（肉まん）を作りました。買っていた豚ミンチの量が４００gのパックだったので餃子に２００g、豚まんに２００g使うことにsh、豚まんはレシピの３分の１（全部で８個）作りました。わたしは餃子を作るのもちょっと面倒に感じるくらいなので豚まんを作るのはかなり気合いが必要でしたが、頑張りました！夫も餃子を包むのを手伝ってくれましたし、豚まんを包むのにも初挑戦。わたしは香港時代にお料理教室で包み方を習っていたので、マダム女将さんが包んでおられるのを見て包んだら案外すんなり出来ました。と言っても、決して綺麗には出来ませんが（笑）蒸せばそれなりになります。豚まんは包んだ時点で少し休ませた方が良かったように思います、食感がちょっと発酵が足りなかったかなと感じる食感でした。でも、美味しかったです。餃子も美味しくカリカリに焼けました。餃子の時は、いつもはご飯も一緒にいただくのですが、今日はすっかり忘れていました。でも、豚まんもあったのでお腹いっぱいになりました。豚まんはあと４個、餃子もたくさん余ったので２食分くらいあると思います。日本にいたら美味しい豚まんがどこでも買えるのでわざわざ豚まんを家で作らないかもと思いますが、こちらでは手に入らないのでまたいつか（笑）頑張ろうと思います。
ちなみに、豚まんの話をすると必ず書いてしまいますが、我が家はからしとウスターソース派です。
Today’s dinner was gyoza (recipe here) and pork baos, which are both sort of Japanese style Chinese food, I think. One of the menu items for a cooking class in April on Zoom that I take was pork baos. Even gyoza seems like a lot of work to be honest but pork baos are another level as I had to make the dough for these as well. I took me more than 2 hours in total but they were very good. My husband helped me with wrapping the goyza, and he even tried filling some of the pork baos for the first time. I have learned something similar at a cooking class in Hong Kong (maybe 20 years ago) and I managed to make them OK after seeing the teacher doing it on Zoom, although of course they are not well-shaped. I think I should’ve let the baos rest for 15 minutes or so after wrapping the filling because the texture wasn’t quite right, but they were still very good. Gyoza came out very nice, too. I usually have rice with gyoza but I’d totally forgotten to cook any today. It was OK, though, because we had pork baos as well and we did get very full. There are 4 pork baos left as well as many gyoza, I guess there are enough for 2 more meals – they will be waiting for us in the freezer. If we lived in Japan I don’t think I would make pork baos at home because it is quite a lot of work and time-consuming, but you cannot get them here so I will make them again.
People dip these buns in various different sauces in Japan but I always use Japanese mustard and Japanese Worcestershire sauce. Yum!
