Comments
ismonec OP t1_itltxi6 wrote
I agree. It also makes the skin crunchy.
Phatty_McPatty t1_itnlzxq wrote
Maybe not traditional but when I was a kid my mom would drop these in a deep fryer so they'd come out super crispy and delicious. Felt guilty because she'd sit for hours making these and we'd house them in minutes. Miss her :(
queenunderdamountain t1_itoh2ql wrote
The gobbling up with the quickness is definitely culturally authentic, can confirm, am Chinese lol we typically steamed them in my house, which made them easier to eat fast lol sluuuurp
Steeve_Perry t1_itpn146 wrote
First time I’ve seen “housed” used in this context since ‘I Think You Should Leave’ lol
Phatty_McPatty t1_itqx0tz wrote
Let me take a video of you saying you're going to kill the president.
Steeve_Perry t1_itqyni9 wrote
I’m JOKIN’
ismonec OP t1_itl9fbt wrote
I followed this recipe
Suenos_Verde t1_itmxlu4 wrote
I have never seen that channel before but immediately subscribed. It’s very nostalgic for me. Thank you.
Tascara t1_itmvof6 wrote
What do you use for the coat? I use flour with a little bit of salt but yours seems more delicious /crusty..
Sorkhmara t1_itnvefo wrote
What we learned today 1. gyoza seems hard to make but looks good af 2. Looks fun to make 3. I'm hungry and this was dorohedoro
Eoreascending t1_itmyk3h wrote
Gyoza skirt
IamAggressiveNapkin t1_itmx6hj wrote
Mmm looks delish!! Love gyoza 🤤 and this batch is so pretty!!
shankwastaken t1_itn3c58 wrote
That looks awesome
homerjsimpson4 t1_itlmpsq wrote
Making the gyoza skirt is surprisingly easy and very impressive looking, love doing it when I make them!