Notice Rose Gyoza (Part 2) August 15, 2020 / by Junko In this latter half of Kei’s gyoza episode, she will be wrapping and frying the dumplings. In order to make great gyozas, there are a few tips on how to wrap and fry them. Hope this episode will give you good hints! Don’t miss the cute rose-shaped gyozas as well!! [Gyoza wrappers] (10 pieces each) 35g cake flour 35g bread flour 40 – 50cc boiling hot water 1 pinch of salt 45g cake flour 20g bread flour 5g beets powder 40 – 50cc boiling hot water 1 pinch of salt 40g cake flour 20g bread flour 60g spinach 30cc water 1 pinch of salt [Filling] (10 pieces) 100g ground pork 60g Chinese cabbage (you can substitute with cabbage) , lightly salted and squeezed. 1/4 bunch (20g) Chinese chive 1/8 (10g) green onion 1/2 piece minced garlic (optional) 1 tsp grated ginger 1/2 tbsp soy sauce 1 tsp sake (or shaoxing wine) 1 tsp sesame oil A pinch of sugar (20 pieces of skin → about 3 to 4 roses, about 10 leaves) 4 coriander 1/4 (20g) green onion 1/2 piece minced garlic (optional) 2 tsp grated ginger 1 tbsp cumin seed 1 tbsp soy sauce 2 tsp sake (or shaoxing wine) 2 tsp sesame oil A pinch of sugar [Dipping sauce] – mix as you like rice vinegar soy sauce chili oil pepper chili flakes Junko There are so many Japanese dishes and cultures that are not well known outside of Japan and I’m happy to introduce them to you! If you tested any of our recipes feel free to send us a photo and your comments and we will be happy to publish them, even if it wasn't a complete success! :) Seeking the best balance of being free and living a stable life in this busy city, I enjoy kitchen gardening to deepen my connection with nature. Lately, I enjoy traveling to places I’ve never been and dancing Salsa/Kizomba there. Always a traveler at heart. Freelance web/graphic designer. Coffee & chocolate addict.