Community Service Reaction Paper
Gyoza (Japan) - Adapted from the Chinese dumpling but now quintessentially Japanese, the humble pan-fried gyoza has become a staple dish of the nation. Like its Chinese relative, a flour skin is wrapped and folded around filling then cooked. Variations abound and gyoza are served both pan-fried and boiled and with a variety of fillings, though pork, cabbage and chives are common ingredients.
Ingredients:
1 tablespoon sesame oil 2 cups chopped cabbage 1/4 cup chopped onion 1 clove garlic, chopped 1/4 cup chopped carrot 1/2 pound ground pork 1 egg
For Sauce:
1 tablespoon vegetable oil 1 (10 ounce) package wonton wrappers 1/4 cup water 1/4 cup soy sauce 2 tablespoons rice vinegar
Directions
1.Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
2.Preheat vegetable oil in a large skillet over medium high heat.
3.Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
4.In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
5.In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers. http://www.yummly.com/recipes/japanese-appetizers Fried Green Tomatoes (Japan) - Native to Mexico and Central America, but Japanese people put different taste.
Ingredients:
8 green tomatoes (3 12 pounds)
3 12 tsps coarse salt
1 34 tsps black pepper (freshly ground)
5 beaten eggs
12 cup milk
3 cups all-purpose flour
4 cups japanese breadcrumbs (panko)
12 cup cornmeal
4 cups olive oil
4 cups Aioli, for serving
Directions:
1.Trim 1/2-inch from the stem and blossom ends of
Ingredients:
1 tablespoon sesame oil 2 cups chopped cabbage 1/4 cup chopped onion 1 clove garlic, chopped 1/4 cup chopped carrot 1/2 pound ground pork 1 egg
For Sauce:
1 tablespoon vegetable oil 1 (10 ounce) package wonton wrappers 1/4 cup water 1/4 cup soy sauce 2 tablespoons rice vinegar
Directions
1.Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
2.Preheat vegetable oil in a large skillet over medium high heat.
3.Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
4.In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
5.In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers. http://www.yummly.com/recipes/japanese-appetizers Fried Green Tomatoes (Japan) - Native to Mexico and Central America, but Japanese people put different taste.
Ingredients:
8 green tomatoes (3 12 pounds)
3 12 tsps coarse salt
1 34 tsps black pepper (freshly ground)
5 beaten eggs
12 cup milk
3 cups all-purpose flour
4 cups japanese breadcrumbs (panko)
12 cup cornmeal
4 cups olive oil
4 cups Aioli, for serving
Directions:
1.Trim 1/2-inch from the stem and blossom ends of