Originating from China, this dish is goes by numerous other names. “Mandu”? That’s Korean. How about “jiaozi”? That should ring a bell.
Greetings, everyone!
For the month of June, we are once again shining our spotlight and ringing our bells on another popular Japanese dumpling. No, it’s not takoyaki. Said to have been introduced to Japan in the late 17th century, gyoza can be found in supermarkets and restaurants throughout Japan.
Often eaten as finger food or as a side dish accompanying other dishes, the main difference between gyoza and its Chinese counterpart is the rich garlic taste which is present in the Japanese version. Best enjoyed while still steaming hot (can be eaten cold too), Gyoza dumplings are served with a dipping sauce. There are many varieties of gyoza, such as yaki-gyoza (pan-fried), sui-gyoza (boiled), mushi-gyoza (steamed), age-gyoza (deep-fried), or maybe even ebi-gyoza (filled with mashed shrimp). Likewise, various types of fillings for gyoza exists.
Interested yet?
Don’t let this opportunity slip! Join us for our Gyoza Making Session! Let us teach and guide you to making this interesting dish we so commonly eat.
Date: Saturday, 28 June 2008
Time: 10.00am to 12.00pm, 1.00pm to 3.00pm
Venue: IT 5-6-15
Admission: $6 (members); $8 (non-members)
To register, email or SMS Ping Ping at pingping@tpjcg.org / 98659990 with your full name, matric number, school, year of study, and contact number (important!).
Please note that registration and payment is to be done latest by Wednesday, 25 June 2008.
SEAL points will be awarded for participation. We look forward to teaching you!
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