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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Sui-gyoza 3 ways (1 of 3)

Friday, November 26th, 2010
This is the conclusion recipe for BAM 35 but I'm also going to post 2 other easy ways to prepare sui-gyoza. I decided that I wanted to post some more recipes that are quick and easy so I came up with this one. Sui-gyoza themselves take time to make but if you have leftovers, suddenly it takes no time at all. I made this with my leftover frozen sui-gyoza which makes this recipe a cinch.

Ingredients (2 servings)

4 cups water
2 tsp. chicken bouillon
160 grams of hakusai/nappa cabbage
1 tbsp. sake
1.5 tbsp. soy sauce
chopped green onion for garnish
*I know...I'm using chicken bouillon instead of chicken broth but feel free to use the real stuff.

Directions
1) Boil the water and add the bouillon, sake and soy sauce.
2) Add the hakusai and cook for 2-3 minutes. (Don't cook them all the way since the sui-gyoza needs to cook too).
3) Add the frozen or fresh sui-gyoza and cook until they are done. For fresh, they should take about 3-4 minutes and for frozen about 4-5 minutes.
Make sure that they don't stick to the bottom of the pot by stirring them until they float. And that's it! HELLA EASY!

Recently, I've been freezing my gyoza so they don't touch each other like this. It makes them easier to pull them apart without tearing the wrapper.
Suigyoza-frozen suigyoza

I used about 160 grams of hakusai/nappa for 2 servings. Make sure you have a little bit of the white part and a little bit of the leafy part.
Suigyoza-hakusai

Boil the water and add the soy sauce, chicken bouillon and sake. Next, add the hakusai/nappa.
Suigyoza-cook hakusai

Add the sui-gyoza and stir until they float. This helps prevent them from sticking to the bottom of the pot.
Suigyoza-add the gyoza

All done. Garnish with a little bit of chopped green onions.
Suigyoza-soup

tags: Suigyoza 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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