• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

torakris

Gyoza

61 posts in this topic

I hesitated about including this information in the 'everything ramen' thread (gyoza arguably comes under this category), but found this dedicated thread.

---

For those who are drawn to ramen places mainly for the gyoza, there is a place where a selection of gyoza restaurants are huddled together. I regard the environment in which they're situated 'challenging' - the sort of place that can only be enjoyed by the sort of connoisseurs of kitsch who openly enjoy the seedier-yet-still-family-friendly corners of places such as Niagara Falls, Las Vegas, Benidorm, Lourdes, Blackpool or Southend, at least on their first visit.

It's the misleadingly named Gyoza 'stadium' in Namja Town (entry fee required) in the Sunshine City Complex in Ikebukuro. (Same location as the Ikebukuro Sunshine Prince Hotel.)

There's a video tour somebody uploaded here:

http://au.youtube.com/watch?v=0a0oAJnNTog

Familiarise yourself with the location of the nearest fire exits before you settle down to eat there.

Only reason I know about Namja Town is because we went specifically to buy dried miracle fruit there. Unfortunately, I needed to sit outside in a wheelchair (in front of the gyoza stadium adverts) whilst my non-kitsch appreciating husband went inside to get the berries. They were kind enough to give him a generous discount on the entrance price. I got a full and fresh second-hand commentary on the wonders inside Namja Town.

There's currently some kind of Gyoza Challenge event at Gyoza Stadium featuring highlights such as monster lobster gyoza and 1 metre long gyoza

More infor here: http://www.sunshinecity.co.jp/sunshine/event/e0114.html

Share this post


Link to post
Share on other sites

Thought I'd bump this old thread up.

I've been fooling around with potstickers lately. Besides the usual porky/shrimpy fillings, I've made a pretty darn tasty Reuben filling (corned beef + kraut + Russian dressing)...a cheeseburger filling (cheddar, beef, ketchup) and a jalapeno/tuna salad filling (tastes much better than it sounds), and a breakfast sausage and cheese potsticker.

Potstickers have turned into a way to dispose of a small quantity of meat in a tasty way.

Anybody have novel dumplings they'd like to share?

Share this post


Link to post
Share on other sites

any sort of BBQ: Ckicken / Ck. skin / dab of ' sauce ' same w pork ribs: bit of rib meat bit of 'char' bit of sauce

I used to make ravioli this way w left over BBQ.

but you've already got the idea: anything really good 'before' , in small bits later is good in a dumpling skin or a ravioli skin.

PS: some of the best ravioli Ive ever made ( and dumplings would work just as well ) were from left-over

'BBQ' oven made chicken wings from an Rx in the book "Frog Commissary" a PHIL PA restaurant back in the day: you just stripped out the bones and put the remaining meat/sauce/skin in ravioli or dumpling skin.

http://www.amazon.com/Frog-Commissary-Cookbook-Steven-Poses/dp/0940159732

my book unfortunately has traveled to an unknown spot.


Edited by rotuts (log)
1 person likes this

Share this post


Link to post
Share on other sites

A friend once brought some "Tex-Mex" siu mai (shaomai) to a potluck party. It tasted surprisingly good. It was a ground beef filling mixed with a salsa (tomatoes, garlic, onion, cilantro, chiles, salt--anything else go into salsa?). He put some shredded mild cheddar into the filling also. I didn't care for the cheese part, at least in the steamed siu mai. I bet if this filling was fried in potstickers it would taste good, with or without cheese. I suggest draining the tomatoes well so the filling isn't too wet for frying. If using fresh tomatoes, cut them up, salt them, and let drain in a sieve set over a bowl for 10 mins or more.

1 person likes this

Share this post


Link to post
Share on other sites

any sort of BBQ: Ckicken / Ck. skin / dab of ' sauce ' same w pork ribs: bit of rib meat bit of 'char' bit of sauce

I used to make ravioli this way w left over BBQ.

but you've already got the idea: anything really good 'before' , in small bits later is good in a dumpling skin or a ravioli skin.

PS: some of the best ravioli Ive ever made ( and dumplings would work just as well ) were from left-over

'BBQ' oven made chicken wings from an Rx in the book "Frog Commissary" a PHIL PA restaurant back in the day: you just stripped out the bones and put the remaining meat/sauce/skin in ravioli or dumpling skin.

http://www.amazon.com/Frog-Commissary-Cookbook-Steven-Poses/dp/0940159732

my book unfortunately has traveled to an unknown spot.

I remember Frog well. One of the few decent places back then.

Share this post


Link to post
Share on other sites

BTW if you ever get on the 'steamed-bread' type dumplings, all these things work well, and are a bit of a surprise when tried.

Share this post


Link to post
Share on other sites

BTW if you ever get on the 'steamed-bread' type dumplings, all these things work well, and are a bit of a surprise when tried.

Not familiar with these. Steamed bread?

Share this post


Link to post
Share on other sites

BTW if you ever get on the 'steamed-bread' type dumplings, all these things work well, and are a bit of a surprise when tried.

Not familiar with these. Steamed bread?

I think the reference is to bao https://www.google.com/search?q=chinese+steamed+bun&espv=210&es_sm=93&tbm=isch&tbo=u&source=univ&sa=X&ei=uycRU56RM4P42QWwsoF4&ved=0CD4QsAQ&biw=1093&bih=497

1 person likes this

Share this post


Link to post
Share on other sites

BTW if you ever get on the 'steamed-bread' type dumplings, all these things work well, and are a bit of a surprise when tried.

Not familiar with these. Steamed bread?

I think the reference is to bao https://www.google.com/search?q=chinese+steamed+bun&espv=210&es_sm=93&tbm=isch&tbo=u&source=univ&sa=X&ei=uycRU56RM4P42QWwsoF4&ved=0CD4QsAQ&biw=1093&bih=497

Forgot all about bao...never thought of t hem as steamed bread, but of course they are

Share this post


Link to post
Share on other sites

Several years ago, I was taken to a jiaozi restaurant in Beijing. This place had literally hundreds of different jiaozi. Every kind of meat (some decidedly endangered and illegal), seafood, vegetable etc. They even had strawberry jam jiaozi and ice cream jiaozil. I forget now what I actually ate.

Of those I've made myself, the favourite filling was a 50:50 mix of pork and the local blood sausage.

1 person likes this

Share this post


Link to post
Share on other sites

  • Similar Content

    • By margaret
      Inspired by the Pizza Hut thread...
      When I was working at a Japanese restaurant in the U.S., we were told to describe okonomiyaki to American customers as Japanese pizza.
      What are your favorite toppings? Do you prefer Hiroshima style, with lots of cabbage between thin layers of batter? Or Osaka style, with all the ingredients mixed together and cooked like a pancake? Modan-yaki, topped with yakisoba? More unusual varieties you've seen?
      Okonomi is usually a clean-out-the-fridge type dish for us. I like mine with mochi. Kimchi is good in it too.
      The most unusual okonomi I ever had was at a tiny restaurant in Asakusa. Anko (sweet red bean paste) brought to the table after the meal with its own small bowl of batter, dessert okonomiyaki. I was the only one who enjoyed it I think.
    • By rgruby
      HI,
      I just spent waay too much time reading a couple of the knife related threads on here. A couple of knives that were mentioned there, but not really discussed - the Furi east/West model (a roughly santoku style - did I get that right?), and the Kasumi line, particularly their Chef's knives are of interest to me.
      Does anyone have any experience/ opinions about these knives?
      I have one potential concern about the Kasumi - from the pictures on the web, it looks like it lacks the thick spine of a heavy-duty German model. while this may make sharpening easier, will the Kasumi be able to stand up to chopping through chicken bones and the like as well as knives having a thick spine.
      Thanks,
      Geoff Ruby
    • By v. gautam
      I am not being at all disrespectful wnen I ask this question. As diabetic myself, I often wonder what people raised in intensely rice or carbohydrate based food cultures [such as my own Indian Bengali one] do to adapt to a low-carbohydrate regime?
      [Although, one must say that 21st century Japan with its 'prosperity' and range of foods available to buyers is very different from the Japan of the 1950s; still, the rural areas must be a bit cautious about pesto and such 'foreign' foods, would they not?]
      Japanese short grain rices, mochi, udon, flour based noodles of most types etc. [but probably not buckwheat flour or shirataki] definitely have a prohibitive glycemic index. These being the heart of say, a middle-class, or affordable diet, with what foods would a diabetic manage to celebrate the changing seasons?
      In the US, it seems that certain types of proteins (both animal and vegetable), fruits and vegetables are considerably cheaper than similar types of things in Japan that might be suitable for diabetics. I may be horriibly wrong (I hope so). Also, one nowadays is told to avoid consuming too great a quantity of soy protein or products. So what are the alternatives? Thanks for understanding.
      gautam
    • By stefanyb
      I've had a particularly interesting maki roll at Mizu Sushi, NYC that is called a spicy scallop roll. It contains raw scallop, tempura crumbs, spicy sauce and is rolled in a wonderful soft seaweed wrapper much lighter in color than regular nori and more pliable. It seems to almost be translucent. It definitely is trans-lucious.
      Anyone know about this?
    • By tissue
      I love mochi but I am very picky about the kind of mochi I eat.
      My favorite type is actually savory, not sweet... the kind that is grilled/baked, wrapped in seaweed and dipped in a soy/sugar sauce.
      Any one else care to share their favorites?
      In Japan I've had mochi with black sesame in it. It wasn't the filling, the whole large chunk was sesame. It dried out a quicker than the regular stuff. The texture was very different.
      One thing I don't like about mochi is that it spoils, or should I specify, it MOLDS rather quickly.
  • Recently Browsing   0 members

    No registered users viewing this page.