I hope everyone had a great weekend. The weather has been improving but unfortunately, it’s going to rain for a few days this week. My daughter turned 3 years old yesterday and we celebrated her birthday. My son’s birthday is in May so we’ll have a joint birthday party in a few weeks for the two of them. It’s so hard to believe my youngest baby is already 3 years old. They’re growing up so fast, almost too fast. I am really enjoying spending time with them but I know I will miss them so much when they start spending more time at school. Today’s recipe is Gyoza. So far I have introduced Chicken & Shiso Gyoza with Yuzu Kosho Ponzu Sauce and basic Gyoza recipes. What’s fun about Gyoza is that you can be creative with its filling. You can wrap any ingredients you like in the Gyoza skin and create your own invention. In Japan, we even wrap cheese in Gyoza skin and it’s very good. For the Gyoza recipe today, I added napa cabbage. Some families do use napa cabbage as an ingredient instead of cabbage. Once in a while, I change the seasonings and see if I can make even better gyoza. For this particular recipe, you don’t need to dip gyoza in any sauce because it has enough seasonings and taste. Oh, one more thing. If you have leftovers, just freeze them and have some as a snack or a quick meal. Happy Monday! Sign up for the free newsletter delivered to your inbox and stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
