We made gyoza from scratch last night, a delightful exersize. It's a lot of work, but also worth it--especially for the fresh ginger. We ate them with the sauce Em and I invented, which is Always a Great Choice
Half for now, half frozen for later
We made gyoza from scratch last night, a delightful exersize. It's a lot of work, but also worth it--especially for the fresh ginger. We ate them with the sauce Em and I invented, which is Always a Great Choice
Half for now, half frozen for later