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Since Mochitsuki was a big success due to Dr. Hoodman's special taste for holding big and heavy things while barehanded...
we decided to get to the next level: Gyoza Cooking
This time, Ed Corsa did not *** out and decided to give it a try and make some.
so now that we are both participating cooking gozas
...and we are MEN we will compete to see which of us is a better cook
"Gyoza" is a japanese cuisine dish. that looks like some kind of boiled "quesadilla" and it's made of
rice flour, while stuffed with poro meat, cabbage and some other things.
Ginger
Garlic
Sesame Oil
and... Pork meat
while served, its common to ad soy sauce and some oily spice can be added to enhance the flavor.
For mexicans like us, this spicy sauce is a MUST with gyozas.
Gyozas were invented in china so there are some differences, being a stronger garlic taste one key characteristic
they're also fried by just one side and boiled. Also, they sport a different shape
like a crescent moon
fortunately for Dr Hoodman, Gyozas' doug was
ready to use
First step is to cut one little piece of the dough, using the:
Universal japanese food cutter®" (while lacking a better nickname for this tool)
we should emphasize "small portion" because we do not want a very big Gyoza that would become
impossible to eat.
after, you have to stretch dough with a roller until it becomes flat and round, just don't forget
to use some flor to avoid the roller sticking to the dough... and also
be careful where you rest your arms and clothes, because it is very easy to get stained.
once we have this, we must proceed to add a little spoonful of the filler. making sure that it
would be enough for one bite. We as mexicans with taco filling experience
getting this filler in the dough was no problem at all.
Next step is to seal the whole thing by folding it like a common
mexican ghetto quesadilla, ig it does not get dealed properly, it will leal nasty stuff during
lthe boiling. Using an ancestral sealing technique called:
"pressed sope edges" we could seal our gyozas
without any fear.
The now sealed gyozas are placed in a tray, to get them to
the bowling water...
the last and more important step... you should let the gyoza cool down a bit, because talking about
japanese food... this is always served VERY hot, there are even
possibilities to get mouth burns if you are careless.
As stated before, Dr. Hoodman's lack of coocking dexterity, made him cook
only one gyosa... leaving all the preparation responsability and labour for all of his class mates...
While he just focused on eating...
Ed corsa and Dr. Hoodman reporting from Japan. We are Droga digital y estamos en
el viaje ! (we are Droga Digital and we're trippin')