|Posted on May 31, 2009 at 4:08 AM|
Today, I invited a few neighbors for Happy Hour. Everyone bought a bottle of wine. I served a L'Estandon rosefrom Cote de Provence. I love to drink roses in the summer. I love its color and refreshing taste. Dan came with a red wine from La Vieille Ferme from Cotes du Ventoux. He said it wasa good one and a great buy - under $10. He was right. Ellen brought a beautiful Santa Barbara Chardonnay from Gainey Vineyard. This one was a hit.
I decided to make Gyozas for everyone. They are the perfect food for a casual gathering. People love to participate in the wrapping process . No one quite wraps gyoza the same way. I once made gyozas for a party of sixty Brazilian and Canadian film crew in Toronto. There were about 7 or 8 people who volunteered to help and the volunteers kept growing. The kitchen got chaotic and Tommy, one of my volunteer wrappers, ended up slicing his finger with a glass he was using to cut the wonton skins into roundshapes. He had bought square wrappers by mistake instead of the roundones we commonly use for gyoza. Austin, his boyfriend had to rush him to emergency. I felt really bad. Some of the gyozas that we made that evening turned out like empanadas and charcoal but we managed to fry them all up and feed the hungry crowd. They were ecstatic but it was a lot to manage.
I make my gyozas with three folds on each side. I have tried folding them in one direction but they don't come out as nice. Gyoza making is similar to knitting. Once you get into a certain habit, it sticks with you. In my meat Gyoza, I use ground pork or chicken, shrimp,scallions, napa cabbage, garlic and ginger. It's all chopped up evenly and I marinate the meat mixture in sesame oil, sake, and soy sauce for a few hours. For today's happy hour, I made two packets worth of gyoza,about fifty in all. They disappeared along with the wines, lemon cillo and the strawberry buckle that Ellen and Liz each went back home to get. It's good to have neighbors over. We were one happy bunch. Since I was out of town on Memorial day, this really felt like my first day of summer. Please also refer to the pictures in the Gyozas I made for a Summer lunch. (here is the link)
Serves 4 (or more as appetizers)