Thursday, May 6, 2010

Japanese cooking lesson round 2: Gyoza

After endless chopping of cabbage, onions, garlic, grating of ginger, mincing of pork, additions of various Japanese potions, some artful oragami with pastry and a battle with spitting oil in a frypan later ........... Voila: gyoza. Served with an sophisticated Albert Heijn home-brand beer on the side.

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