This was the first time I'd ever made these dumplings (gyoza to the Japanese) and they were totally addictive. It helps to have pork from a pig that grew up just around the corner, and fresh herbs from the garden, but I think using krachai (Thai wild ginger, sadly not from the garden) instead of the regular kind definitely helped with the flavour. Frying them after steaming was a little gratuitous but, well, YUM.
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