Deep-Fried Gyoza

gyoza_deep-fried_copyright_m-jeanne_de_mesterton_elegant_cookGyoza skins were filled with health-promoting ingredients: purple cabbage, cooked adzuki beans, celery, carrot, red onion, cooked brown rice, chopped umeboshi plums and miso; I sealed them with an egg-wash and then the gyoza dumplings were deep-fried in peanut oil and drained on paper towels. I served half of these and froze the rest (it’s the only way to keep them; storing these deep-fried pockets of finely minced vegetables, legumes and rice in the fridge will make them too soft). The frozen “gyozas” will be spread in a single layer and reheated in a hot oven. @M-J de Mesterton 2017

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Making Deep-Fried Gyoza

noritake_rosewood_antique_fried_gyoza_copyright_m-j_de_mestertonmaking_gyoza_jfc_wrappers__m-j_de_mesterton_2017This batch of gyoza was made with a filling consisting of finely chopped carrots, celery, ginger, parsley, dill, matcha (dry green tea), miso, turmeric, cooked brown rice and adzuki beans. I used gyoza skins from Japan Foods, Inc., and sealed them with an egg-wash~~M-Jgyoza_deep_frying_elegant_cook_m-jgyoza_noritake_bowls_m-j_de_mesterton
Below: a Salad of Beneficial Daikon Radish and Romaine Lettuce, Dressed with a Simple Vinaigrette @M-J de Mestertongyoza_with_daikon_salad_m-j_elegant_cook

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