• Substance_P@lemmy.worldOPEnglish
      12·
      1 year ago

      FOR THE FILLING:

      Oil for cooking 1 tablespoon ginger (minced) 1 large onion (chopped) 2 cups shiitake mushrooms (chopped) 1 1/2 cups cabbage (finely shredded) 1 1/2 cups carrot (finely shredded) 1 cup garlic chives (Chinese chives, finely chopped) 1/2 cup green onion

      FOR THE MARINADE:

      1/4 teaspoon white pepper 2 teaspoons sesame oil 1.5 teaspoons Shaoxing wine (or dry sherry) 1.5 teaspoons Jiu 2 tablespoon soy sauce 1 teaspoon mirin or a touch of sugar/white vinegar salt (to taste)

      I use a great app called Paprika and bulk up these ingredients to a bigger ratio.

      The filling is all cooked in batches in a wok beforehand, seasoned slightly as I go with salt, but cooking the veg off lends that distinct flavor.

      (sorry about the bad editing)

      • Catoblepas@lemmy.blahaj.zoneEnglish
        21·
        1 year ago

        If you’re not already doing it, you can make it a lot easier to get excess moisture out of the filling by salting the cabbage and squeezing it. I follow the method explained here and it works well.

        • Substance_P@lemmy.worldOPEnglish
          2·
          1 year ago

          Good call, yeah I have seen that technique before on YT. I guess stir frying in the wok gets rid of much of the moisture, although doing it in batches may add a bit of unwanted oil if you’re not careful.

  • just_change_it@lemmy.worldEnglish
    81·
    1 year ago

    You could call these lightning gyoza if you wanted a cool name to entice people to try them. Just saying!

  • fiat_lux@kbin.social
    5·
    1 year ago

    I’d love to see them fried up and served, they look great! I appreciate the novel presentation, I wonder how well it holds up.

  • Substance_P@lemmy.worldOPEnglish
    5·
    1 year ago

    Wow! I wasn’t expecting so much feedback thanks! I will post some pictures once I get this flour corn starch off my hands. Gotta freeze a few then I’ll fry some up also… Oh and I will share the filling recipe too. It’s certainly a labor of love with my wife. 🙂

  • Gooey0210@sh.itjust.worksEnglish
    3·
    1 year ago

    Don’t want to be one of those post Soviet people talking about borscht

    But these look very similar to one of the Russian’s ethnic groups dish called echpochmak, or simply triangle

    • Substance_P@lemmy.worldOPEnglish
      2·
      1 year ago

      Wow! I had no idea but they do look the same. Pretty cool idea and recipe too, cheers for the share.

        • Substance_P@lemmy.worldOPEnglish
          1·
          1 year ago

          Super cool, going to have to try these out one day. We make mini meat/chicken pies from time to time, but the dough on these seem different to a flaky shortcrust pastry.

          • Gooey0210@sh.itjust.worksEnglish
            2·
            1 year ago

            There are different kinds, it’s always like that with cultural dishes For example some Vietnamese Pho, people outside of Vietnam usually think there’s that THE Pho. But actually the way of cooking it differs from town to town, from cook to cook So for the triangle pies, there is a soft kind, a flaky kind, a hard kind, if you’re a student you know which ones are the best 😄

  • dream_weasel@sh.itjust.worksEnglish
    41·
    1 year ago

    I hate that it’s correct to pluralize it this way. I was gonna correct you but I guess it’s allowed… But it hurts.

    • Substance_P@lemmy.worldOPEnglish
      41·
      1 year ago

      Haha thanks for not being so harsh, I learned something also, I’m not Japanese obviously but now realize the same word Gyoza is used for both singular and plural forms.

  • RBWells@lemmy.worldEnglish
    2·
    11 months ago

    I didn’t realize the dough was vegan, thought it involved egg, because the vegan ones from the market are much more delicate than the pork ones, so I thought it a different dough. They are gorgeous!

    • Substance_P@lemmy.worldOPEnglish
      1·
      11 months ago

      Thanks so much! The dough is simple, just 4 ingredients flour, water, salt and sesame oil. We love cooking vegan and vegetarian dishes, just to push our skills a bit, also it’s obviously a healthy option and we manage to grow much of our produce, so it’s a win win all round.