Gyoza

Today, Chef Johannes decided to extend his cooking challenge to the next level by making the Japanese Gyoza for the very first time.

Wrapping the gyoza - the ingredient should have 1/3 of minced pork and 2/3 of shrimps.

Wrapping in process, unlike the Chinese ones, Japanese gyoza reveals the flesh and not seal the flesh in the wrapping....

First pan fry then short steaming by adding a little water and cover the pan to create the moist

The first batch - full of sesame oil aroma, the skin is crisp and the meat is moist... fabulous

Gyoza dipped with rice vinegar and soy sauce

Second batch - a bit burnt but taste even better...

Well done for the first attempt!!