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

Sunday, November 28th, 2010
My favorite way of eating sui-gyoza the day that I make them is to simply boil them in water and serve them with some chopped scallions and a soy and vinegar sauce. To be honest, I'm perfectly happy being carnivorous and eating a plate of gyoza with a bowl of hot white rice but I wanted to used up my left over nira (Chinese chives) so I ate this meal with little nira pancakes with shrimp.

Simple Suigyoza
5-10 sui-gyoza per person
chopped green scallions for garnish

Sauce ingredients
4 teaspoons of rice vinegar 2 teaspoon of soy sauce a few drops of La-yu (chili oil) or sesame seed oil
* I like to pour some directly onto the plate but it gets watered down a little so I save some on the side to dunk the gyoza into.

Cooking Directions
As I mentioned in the sui-gyoza post: To cook the suigyoza, boil directly into your soup or drop into boiling water. I recommend stirring them with chopsticks the first few minutes until they start to float so they don't stick to the bottom of the pot. If they are fresh, they should take approximately 3-4 minutes to cook and a little longer if they are frozen. I have also seen other recipes that suggest that after the suigyoza start to float, add in a cup of water and allow the water boil and repeat a second time. This helps the wrapper get chewier. Or alternatively, you can pull out the gyoza once they start to float and put them in an ice bath and put them back in the pot and repeat once more.

Don't forget to stir as you boil so that they don't stick to the bottom and create holes in the sui-gyosa.

I sprinkle with some chopped green onions.
Suigyoza_no sauce

Spoon some of the sauce on top and save some extra on the side to dunk the sui-gyoza into.
Suigyoza_with sauce

Served with rice and chive pancakes.
Suigyoza_meal photo

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

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