The food before it was cooked:
ohhhhhhh .... and after. mmmm.
All spread out on the table, ready to be eaten.
It was glorious! If you want my gyoza recipe, look here. And here's a basic spring roll recipe:
makes 9~12 spring rolls
spring roll skins (9~12, depending on how much or how little filling you put inside)
about 1/4 lb ground pork
1/2 t sake
1/2 t soy sauce
pinch of corn starch
1 scallion, minced
1/2 can bamboo shoots, cut into thin strips or chopped coarse
2 cabbage leaves, cut into thin strips
3 dried shiitake mushrooms, reconstituted in warm water, and sliced into thin strips
1/4~1/3 C super thin rice noodles, soaked in warm water until softened
vegetable or canola oil for deep frying, and for sauteing
1.5 T flour
1 T water
1 T sake
1 T soy sauce
1/2 t sugar
salt & pepper to taste
1 t sesame oil
- In a small bowl, combine the ground pork with the 1/2 t sake, 1/2 t soy sauce, and pinch of corn starch.
- In a wok or deep skillet, stir fry the pork in a little oil until cooked through. Add the bamboo shoots, cabbage, mushrooms, and cook until cabbage softens. Add the noodles and sauce and cook until evenly coated. Place in a bowl and set aside.
- Clean out the wok and fill with about 1/3 with oil. Heat oil to about 320°~330°F (160°~165°C). Meanwhile, wrap the spring rolls.
- Prepare the "glue" in a small bowl. To wrap the spring rolls, place the wrapper in front of you, with a corner facing you. Place a small amount of filling close to the corner closest to you, in a line-shape. (parallel to your shoulders, if that makes sense) Fold the corner closest to you over the food, roll over once, then fold in the 2 side corners and keep rolling. Using your finger, place a little of the flour glue into the corner furthest from you (the only corner showing at this point) and finish rolling and make sure the glue sticks and seals. Repeat with all of the rolls.
- Deep fry the spring rolls, about 3~4 at a time, in the oil until golden brown. Let drain on a wire rack over a cookie sheet lined with paper towels. Serve warm with hot rice.