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gyoza and wrappers and dipping sauce and Napa cabbage

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gyoza and wrappers and dipping sauce and Napa cabbage

Coyote | Jan 10, 2006 03:06 PM

I plan to make gyoza for a dinner party tomorrow but am quite sure I will have to make do with wonton skins as my wrapper. I am seeing yellow ones in my local Publix, unlike the white (dough like) color, I have purchased in the past. Is there any important difference with the color I should know about? Any reason I can't just make triangles instead of the usual half moon shapes? Thinking of a dipping sauce of rice vinegar, hot pepper flakes, sugar and soy sauce, but would love another suggestion. Filling will be pork and Napa cabbage. I also now have a ton of Napa cabbage I have no idea what to do with, be it another Asian dish or use in a different cuisine. Ideas?

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