made gyoza with bacon-cream reduction and ‘rustic tomato jam’ (courtesy of Iron Chef Morimoto’s book) with R yesterday. except that i have never made them before so they looked like little garbage bags filled with pork and cabbage. the whole thing tasted fairly interesting in the end, the cream sauce having a more smoky, meaty depth than just rich, bland milkiness (no veal stock, unfortunately) and the tomato sauce being, well, a bog-standard tomato sauce since i had no chilli peppers or rendered duck fat.
and, you know, i like fusion cuisine and fancy dishes… but i think i prefer my gyoza with the more traditional shoyu-based dipping sauce. more attempts to make pleated ones must be in order.
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