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Shrimp and Pork Filled Gyoza

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Photo Details:
Camera Apple iPhone 5
Exposure Time 1/20
F-Stop 2.4
ISO 80

Created in this Craftsy class

Favorite Asian Dumplings from Scratch taught by Andrea Nguyen

Master authentic techniques to fill, shape and enjoy delicious wontons, pot stickers and more!

Other projects made as part of this class:

Food & Cooking
Shrimp Siu Mai
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Type Japanese
Ingredient Pork, Seafood
Method Pan-fry, Steam
ShowAndTellMeg on

Share a little about the ingredients and techniques used to create this dish/item. I made these just as the recipe calls for in the class. Holy cow were these a lot of work! I made the dough and everything. The dough absolutely would not stay the size I needed it to be - it was so springy that they would shrink so much I could barely get them closed at all, let alone try any of the crescent folds in the class. I also made a batch of dough with turmeric that I literally could not use at all. I wouldn't have been so bad had I not decided to do all of it in one go, but as it ended up I spent 3.5 hours in the kitchen and was frustrated for a lot of that time. Hopefully I get better with the next dumplings I try out.

ShowAndTellMeg on

Yum! They look great! Hopefully next time they will be easier to make. I've only ever done my own wrappers when I had a bunch of people to help ... and they were Chinese friends who knew what they were doing!

01/08/2014 Flag

Gorgeous!!! Congrats. Chinese New Year is just around the corner.

01/22/2014 Flag