around the world

Easy Does It # 37 – Homemade Gyozas (Potstickers)

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Gyōza (Japan), Potstickers (USA), Jiǎozi (China), Mandu (Korea), Maultaschen (Germany),  Pierogi (Eastern Europe), Pelmeni (Russia), Ravioli (Italy) are just a few names for stuffed dumplings/dough pockets which are served around the World.
Nearly all cuisines have at least one variation of these delicious marvels. Some are eaten as snacks, others as appetizers or main courses, they are served dry or in soup, boiled, steamed, sauteed, fried or a combination of these cooking methods, some are big while others are small, some are sweet, some are savory.
Fillings can consist of almost anything you can think of, such as seafood, pork, veggies, fresh fruits, candied fruits, even soup (Xiao Long Bao— Chinese Soup Dumplings), etc, etc, etc.
Here you have a very simple, easy and quick version of Gyozas/Potstickers. The pork can be substituted with chopped shrimp for a different taste, or you can mix 2/3 of pork with 1/3 of shrimp, or cab meat, veggies, and so forth.
As for the folding, as usual, practice makes the master – but if you just want the dumplings without too much headache about complicated folding, just flip one side of the wrapper over into a half-moon, or, if you use square wrappers, fold into a triangle -done 🙂
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Bon Appétit !   Life is Good !
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“Easy Does It” Dumpling Stuffing Recipe :
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Click here for different Asian Dumpling Shapes
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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Easy Does It # 37 – Homemade Gyozas ( Potstickers )

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Congee With Mushroom, Carrot & Egg

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Congee With Mushroom, Carrot & Egg

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“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)
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Excerpt from a previous post of  Congee  on ChefsOpinion :
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” Rice Porridge –
The first thing that comes to mind is probably baby food or hospital gruff.
Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Now, let’s try again :
Congee. Lúgaw. Chok. Xifan. Juk. Okayu.
OK now, that’s better  🙂

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.
Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used.
Ideally, it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof.
Then there are the toppings – Pickled vegetables, fried shallots, sliced scallions, any mushroom, crisp fried garlic, dried shrimps, 100-year eggs, cilantro, etc, etc.
If you like it, put it on.
Below is a version I made on Sunday for breakfast. The texture is more like a Filipino Lugaw, with the rice VERY soft but still keeping its shape. .
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Bon Appétit !   Life is Good !
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Click here for  Congee With Smoked Pigs Tails & Vegetables  on  ChefsOpinion
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Click here for more  Congee  on  ChefsOpinion
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Click here to read all about  Congee
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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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