Comments on: Prawn and Vegetable Gyoza Dumplings with Marinated Carrot and Cucumber Salads

By: Helen Yuet Ling Pang

Helen Yuet Ling Pang — Mon, 16 Feb 2009 16:38:58 +0000

Interesting. I'll try both methods next time and see what happens to the wrapper texture and to the filling. Thanks! Helen Yuet Ling Pang’s last blog post..Hereford Road (British) - London, England (7/10)

By: Kerri

Kerri — Sat, 14 Feb 2009 19:01:50 +0000

It didn’t instruct us to do that Helen, we just used the recipe as a guideline for the filling. We ate the gyoza at a friend’s house the week before, she used this method and we enjoyed it so that’s why we chose to do the same.

By: Helen Yuet Ling Pang

Helen Yuet Ling Pang — Sat, 14 Feb 2009 18:37:50 +0000

Sorry, didn't click on the link to that recipe you followed, but does it really instruct you to put them in the oven? The way to pan-fry them is to fry them for a minute or two til browned on one side, pour a little water into the pan and quickly cover to steam for another 5 mins or so. Watch out for the blast of hot steam and use the lid to protect yourself as you cover the pan! All the best for the next lot of dumplings! PS gyoza is the Japanese name for Chinese pan-fried dumplings... Helen Yuet Ling Pang’s last blog post..How To Make Sushi Rolls

By: Caroline

Caroline — Fri, 06 Feb 2009 07:39:50 +0000

Stephen, thanks so much - that's brilliant. I knew you guys would be the fountain of all knowledge when we struggled to find this recipe. Thanks again - Caroline Caroline’s last blog post..Finding Some Motivation for Friday ...

By: Helen

Helen — Thu, 05 Feb 2009 22:45:32 +0000

Yum! I've never tried making gyoza myself but I really must try. That cucumber salad looks really delicious by the way, very pretty too with the sesame. Helen’s last blog post..Sandwiches and The City #3: Bánh Mì at Café Bay.

By: Stephen

Stephen — Thu, 05 Feb 2009 21:04:33 +0000

Hi Caroline,

I remembered it having chicken, pork and prawns in it. I’ve found a recipe that sounds almost identical in “Thai Food” by David Thompson, which we have cooked from many times before, but not this particular one.

The dish is called “ma hor” (translates as “galloping horses” apparently) and the recipe says to serve it on top of both mandarin segments and pineapple pieces, but the contestant obviously only did the pineapple version. The picture does actually look almost identical to his, with the single coriander leaf and chilli sliver balancing on top of each piece.

I was about to type it all in, but have found a similar (but not identical) recipe on this site: http://www.miettas.com.au/food_wine_recipes/recipes/chefs_recipes/thompson/ma_horthompson95.html

By: Caroline

Caroline — Thu, 05 Feb 2009 19:46:15 +0000

Hi Kerri (can't get used to calling you that still!!) - just a query really. Did you see Masterchef on Tuesday? If so, the chappy who did the Thai green curry made a really interesting Thai starter - minced spiced pork and prawn on a piece of pineapple (I'm prob simplifying that somewhat). I've been googling to try and find out more about it (he called 'Mahoor' or something similar I think, but have been unsuccessful. Just wondered if you and Fred had any idea where I could track down a recipe, as we're really keen to try it. Thanks for any help - Caroline x Caroline’s last blog post..Finding Some Motivation for Friday ...

By: Kerri

Kerri — Thu, 05 Feb 2009 10:35:04 +0000

Thanks JS, we were quite pleased with the way they looke as this was our first time making them.

Thanks Helen, I’ve been hearing a lot about Fuschia Dunlop lately, I’ll add it to the list of books I need to research.

Our friends told us they were Japanese, Lizzie and the packaging gave it away too! I don’t like steamed dumplings but I really liked these fried ones.

I hope you like the salad Mrs E.

By: Mrs Ergül

Mrs Ergül — Thu, 05 Feb 2009 01:48:16 +0000

I love gyoza! Actually I have something for anything crispy! I have some Japanese cucumbers that needs to be used! I will be trying this salad since I have all those Japanese seasoning required! Yipee! Mrs Ergül’s last blog post..Chicken Puff Samosas

By: Lizzie

Lizzie — Thu, 05 Feb 2009 00:47:30 +0000

Gyoza are actually Japanese – the Chinese equivalent are potstickers (war tip) or jiaozi dumplings. I prefer to steam and then fry mine, so that they’re soft on top with a crunchy bottom. I’ve got a recipe here: http://lizzieeatslondon.blogspot.com/2008/03/tester.html

Helen also has one: http://www.worldfoodieguide.com/index.php/chinese-dumplings/

Lizzie’s last blog post..Indian-Spiced Lamb Chops