I have already professed my love for all foods wrapped in a previous post for potstickers – spring rolls, dumplings, wontons, samosas, rice dumplings, ravioli, I cannot resist these foods and will gladly eat them everyday for the rest of my life if I can, such is my endless love!
Now, gyoza is a dish that I cannot pass up if I see it on the menu when I’m out at a Japanese restaurant. “Pork Gyoza in Spicy Chilli Oil”? Damned it, I’m game, order me up your largest portion. However, most of the gyozas that I have eaten at restaurants are, for a lack of a better word, scrawny. More wrapper than filling and most are cooked until they are so dry that you can use them to scrape the bottom of a pot. In short, I have yet to find a place here in Singapore that serves good gyoza. I don’t have to anymore though, because I can now make my own.