I’ve learn and watched many youtube tutorials in this subject. Some of the primary distinction is within the preparation of napa cabbage. Some folks generally tend to position salt and squeeze the hell out of it earlier than placing it into the mix. They argued it’s to lend a hand the the filling to stick crunchy and no longer comfortable. Alternatively, the movies defined through actual Eastern cooks did not squeeze cabbage right through the preparation section of pan-frying gyoza.

What is your opinion in this?


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