I was at a cookoff event once where one of the guests showed us how to make Gyoza “Roses” by taking 3 skins side by side and filling them as all one piece, then pinching them into a spiral.
Dipping the tops into a small dish of food color before Cooking them added to the appearance of Rose blossoms.
The color survived the Steaming process better than Deep Fried but both were still Gyoza Delicious.
KhalidBirdsong creator over 5 years ago
When we make takoyaki at home, it’s fun to make a few that are full of sweet filling for dessert. Yum!
bakana over 5 years ago
I was at a cookoff event once where one of the guests showed us how to make Gyoza “Roses” by taking 3 skins side by side and filling them as all one piece, then pinching them into a spiral.
Dipping the tops into a small dish of food color before Cooking them added to the appearance of Rose blossoms.
The color survived the Steaming process better than Deep Fried but both were still Gyoza Delicious.
Dragoncat over 5 years ago
Now THAT was a surprise!
bakana over 5 years ago
One of my variations is to make Italian Sausage Gyoza.
Bratwurst also works pretty well as does chopped Lamb with Gyro seasoning.
Dessert Gyoza are generally Apple filled.