Shrimp and Pork Filled Gyoza

Project Description

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.

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