Pork and cabbage gyoza with dipping sauce made of a blend of soy sauce, rice vinegar and chili crisp.
https://www.seriouseats.com/the-best-japanese-pork-and-cabbage-dumplings-gyoza-recipe I use this recipe as a starting point, but I mess around with recipe from time to time depending on what ingredients I have on hand.
4 Comments
th3dogcow@lemmy.world · 2 pts · 3y
Well done! They look super yummy! What is chili crisp? Dried chili flakes? I usually use rayu (chili oil) but I’ll have to try this if it is good!
Bkr1221@lemmy.world · 1 pts · 3y
https://www.amazon.com/Spicy-Chili-Crisp-Family-Restaurant/dp/B06XYTSGDP/ref=mp_s_a_1_3?adgrpid=56790871875&hvadid=589904724663&hvdev=m&hvlocphy=9011484&hvnetw=g&hvqmt=e&hvrand=2429118938715121669&hvtargid=kwd-376239712049&hydadcr=16086_13538750&keywords=chili+crisp&qid=1686915430&sr=8-3
This is what I usually get, though I buy it at hmart. It's super delicious!
guazzabuglio@lemmy.world · 2 pts · 3y
miked@lemmy.world · 1 pts · 3y
Yummy! They look great.
Looking at that I see I've had the sauce ratios all wrong. Been playing with soy, mirin, and fish sauce and using way too much soy.
Bkr1221@lemmy.world · 2 pts · 3y
I usually do about equal parts soy and vinegar, and then dollop a spoonful of chili crisp in. I wouldnt worry too much about the "right ratio" in this case, just whatever tastes good to you!