Kimchi gyoza 🥟 yum. Hand ground pork shoulder, home made kimchi, soy, sesame sauce, I think that was about it. Mix well till pasty, fill wrappers. Freeze. Cooked in the usual way: pan fry for a few mins, add water then cover for 4 mins or so, when the water is evaporated enough that it's quite thick, take the lid off and wait till it's dry.
Dumpling weekend. Pork shoulder chasu filled yeast/baking powder leavened dumplings on Saturday night. Lazy Sunday and gyoza with pork and veg fillings: minced shoulder, ginger, soy, garlic, chives, chard. Wrappers were all done from scratch through an Imperia Restaurant pasta machine with the help of my lovely assistant. I don't have all-purpose flour (my usual caputo rosso), so I'm blending low protein Italian 00 and some strong bread to get the same effect.
Japanese gyoza. Looking forward to a handful for dinner. Yum! Rest going in the freezer.