Fried Gyoza Potstickers 

 Fried gyoza, also known as potstickers, are a delightful Japanese dumpling with a crispy bottom and a juicy filling. Below is a straightforward recipe for making them at home:

Ingredients:

- Gyoza wrappers

- 300g of ground pork or chicken

- 1 cup of finely chopped cabbage

- 2 finely chopped green onions

- 1 minced clove of garlic

- 1 teaspoon of grated ginger

- 1 tablespoon of soy sauce

- 1 teaspoon of sesame oil

- Salt and pepper to taste

- Vegetable oil for frying

- Water for steaming

Dipping Sauce:

- Soy sauce

- Rice vinegar

- Optional: chili oil for heat

Instructions:

1. Prepare the Filling: Mix the ground meat, cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a bowl. Add salt and pepper.

2. Fill the Gyoza: Spoon a teaspoon of filling into each wrapper, moisten the edges with water, fold over to form a half-moon shape, and press to seal, creating pleats if desired.

3. Fry the Gyoza: In a pan with medium heat, add vegetable oil. Place the gyoza flat side down and cook until golden.

4. Steam the Gyoza: Add water to the pan, cover with a lid, and let steam until the water evaporates. Uncover and cook for another minute to crisp up.

5. Prepare the Dipping Sauce: Combine soy sauce and rice vinegar in a bowl, adding chili oil if you want some spice.

6. Serve: Present the gyoza with the dipping sauce while hot.

Enjoy making and eating your homemade fried gyoza. Exercise caution with the hot oil and steaming process.

Nigiri is similar to sushi in that it contains rice and is similar to sashimi in that it contains raw seafood. However, unlike sushi, nigiri does not contain extra ingredients or seaweed, and unlike sashimi, it contains vinegar rice. It is only raw seafood served over rice. I ordered a large family platter of 57 pieces for us this year to celebrate my husband's birthday.

 Salmon Belly Sashimi S$21 for 7pcs — at Tampopo たんぽぽ.

With Francine, we had a great catch up after a hi-tea at 10 Scotts Grand Hyatt. Tampopo is a recommendation made by her after a 3hr shopping near Tangs and Takashimaya. We were actually quite full already but was hoping to find a place for drinks and talk more. She ordered some Japanese Green Tea and was happy to share with me this 7 pc plate of Salmon Belly Sashimi and she also ordered a Chawanmushi. It was quite fatty and huge piece of Salmon Belly with these 'Pineapple-Cut' :) I've only eaten sotong with pineapple cuts LOL

By the way, it was my first time eating Sashimi in Singapore. The reason is in the 1990s, I had my first Japanese Sushi experience in Japan Tokyo - so since then I don't go for imported sashimi! I only dine in and eat cooked sushi like Tamago or piping hot Japanese Ramen.

I found out today how to make this delicious snacks. Chinese New Year is coming (25th January 2020), most families would engage maid service to get ready for house visitation during the Spring Festival. It will be Chinese New Year but in Estonia, there is almost no 'new year mood'. I saw this recipe and decided to make it anyway because I have a small batch of red bean paste in my fridge. This 煎堆, Jian Dui also has so many other names ranging from Sesame Balls, Deep Fried Glutinous Rice Red Bean Paste Balls, Vegan Dim Sum snacks, Goma Dango (Japanese), twigin chamkkaegyeongdan, 튀긴참깨경단 (Korean). I realised Vietnamese also eat them.

Besides in Yum Cha, Dim Sum (High-Tea buffet restaurants), it is sold in Singapore in the 'Old Chang Kee' stores that you can find almost at every corner of a suburban mall. So literally, you do not need to make it yourself.



Ingredients

1.5 cup glutinous rice flour
80 g sugar , about 1/3 cup+ 2 tbsp.
100 ml water or 10ml more for adjusting , include the water for small dough, around 1/3 cup+ 1 tbsp.
1/2 teaspoon baking powder , optional
1 cup roasted white sesame seeds
red bean paste , or other filling as needed
water for dipping
more glutinous rice flour for dusting
oil for frying



Instructions

Prepare the red bean paste

In a small pot, boil red beans that had been soaked overnight for about 1 hour (or til beans are soften).
In a large bowl, mix the glutinous rice flour with brown sugar and baking powder. Break with hand and slowly stir in water. Continue kneading until smooth dough.