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Order of Gyoza Dumplings for Table 4! *ding ding!* Just kidding. If you haven't tried these juicy dumplings yet then you totes should. It's mouth-watering, guilt-free deliciousness all neatly and compactly wrapped into a fun sized morsel. What's not to like?
Find the Gyoza Dumplings at Kustom9 March 15th, 12 AM SLT (or beat the crowd and snack and shop early behind the yellow lines)
Seats are separated to keep social distancing.
Mixing and flattening dough that will be used as a shell for making fried gyoza.
sdQuattroH + Art 70mm F2.8 DG MACRO, developed by SIGMA X3F Plug-in for Photoshop.
/ Joyful Minowa shopping mall / Minami-senju, Arawaka-ku, Tokyo
// 餃子屋 / ジョイフル三ノ輪 / 荒川区南千住
Find this recipe at stickygooeycreamychewy.blogspot.com/2008/05/chinese-take-...
At 'The Modern Eatery', Fremantle, WA
5pc pork gyoza with glazed onion miso sauce, spring onion
Photographed while exploring with Roger-kun. Nakazaki-cho, Kita-ku, Osaka. May 29, 2017.
...at Manichi Ramen.
Fujinon XF 23mm f/2
Film Simulation: Velvia
Do you know Gyoza?
Gyoza is kind of dumpling from China.
There are some of cooking about Gyoza.
Most popular in Japan is 焼餃子(fried Gyoza).
Combination of Gyoza and Beer is eternal cycle.
Recipe for hot soy sauce cucumber
1/4 tsp salt
1 tsp mirin
2 tbsp soy sauce
1 tsp English mustard
Halve the cucumber and scoop out the seeds. Cut the cucumber into half moon chunks, salt and leave to stand for 20 minutes in a covered bowl.
Take a plastic bag and add the remaining ingredients, mixing well so that the mustard is dissolved. Add the cucumber and mix well, then refrigerate until needed – leaving for at least 10 minutes. Drain well before adding to a bento – best used the same day or the day after.