gyoza

At Mitsuwa this weekend they had a “Sweet Shop” set up in the back, selling freshly made mochi. I paced around the table a bit before asking one of the ladies to tell me the difference between all the mochi they had laid out, and I picked out five to take home. I tried the green one right away, which was a mochi with red bean paste and green tea powder on the outside. The brown one has soybean powder and I think the rest are just different colored mochi. The lady said the one that has stuff in it was something else, but now I can’t remember what she said. I didn’t eat that one until today. It reminded me that stuff like this really should be eaten right away, because a few days out it was gross and dried out. I threw it away. But the green one was tasty!

I also picked up some gyoza skins to make some dumplings with. I made the same kind of filling I use for lumpia, but instead wrapped them in these round skins. I used a few and dropped them in some soup and later on we boiled and cooked them in a pan. They didn’t really hold up very well to the pan frying. I should just suck it up and make lumpia next time.