No blogging for over two weeks. And now all I show you is a photo I took a few months ago of cheese on toast. Albeit it is a delicious blue Brie on yummy Helga’s soy & linseed loaf. But is this what you call neglected blog?

There are no excuses only because I’ve been busy with the things which help pay the bills (work) and keep you sane (family and friends). Many things have had to take a back seat to packing, moving house, unpacking and finishing up at work. Ah. Life just happens at full speed sometimes.

Thanks to the few who have emailed me. I hope my replies have reached you; as my email has been playing up. If not, please let me know and I shall fish out my original reply as I have been doing for others.

Meanwhile, I have had no time to bake in time for Christmas! Does anyone have a holiday themed dessert I could whip up on Christmas Eve?

Last week while restocking on my weekly supply of endamame I also added a packet of wonton wrappers to my basket. I suppose this was a subconcious reaction to a particular post I read on Sue’s blog some weeks back. Her recipe and simple approach to gyoza’s inspired me to tackle one of my favourite snacks; often purchased on my way home from work or as an in between bite when there is no time for a sit down meal.

Sue says that since making her own gyoza at home; she has never looked down the frozen aisle for the pre-made version as making them at home is easy and rewarding - and I cannot agree more.

Saturday evening saw me with The Bill running in the background and folding delicate pleats of pastry which encased a tasty pork mixture. Some 25 dumplings later I had them into some steamy action, and then a quick brown on one side for crispy goodness. The final result went well with homemade chilli sauce as well as a dipping sauce made of soy and finely diced garlic and red chilli. With the steamed endamame on the side a snack or entree became a delicious meal.

Last night I was back at the Korean grocer, buying another two bags of endamame when history repeated itself once again with the reappearance of the wonton wrappers. So this evening I made gyoza’s for dinner again; further evidence of my addictive personality no less.

Below is an adapted version of the recipe noted by Sue. Her suggested steaming and browning style works like a charm providing perfect crispiness and softness on both sides of the dumpling.
Homemade Gyoza

• 1 packet of wonton wrappers*
• 500 grams of lean pork mince
• 2-3 shallots (chopped)
• 6-8 sprigs of corriander (roughly chopped)
• 4 cloves of garlic (finely diced)
• 1 medium stem of fresh ginger (finely diced)
• 2 tablespoon of soy sauce
• 2 tablespoon of sesame seed oil
• 1/2 tablespoon of dried chilli flakes
• small bowl of water

In a large bowl; combine the pork mince with all the ingredients (from shallots to chilli flakes) and set aside for the flavours to combine for about 5 - 10 minutes.

Set up your gyoza making station: Wonton wrappers + Bowl of pork mixture and teaspoon + Small bowl of water + Large plate

Take wonton wrappers out of the packaging one at a time and place on the palm of your hand. Using a teaspoon add the pork mixture to the centre of the wrapper. Wet your finger in the bowl of water and run your finger around the rim of the wrapper. Fold in half and either work your magic with pastry pleats or fork markings.

Ask someone to join in for some gyoza making kitchen klatch or set up a good dvd or lively background music in preparation to make 34 gyoza.

In a medium sized frypan pour enough water to cover the surface and reach 3 -4 cm in height. Once water is hot add 6-8 gyoza at a time, cover with lid for about 5 - 7 minutes and allow to steam cook. The gyoza will change in colour; looking a little damp and bothered.

Remove the lid, and increase the heat slightly so that the remaining water evaporates. If you would like your gyoza on the crispy side; allow to fry for a few more minutes. Adding a drop or two of oil (sesame seed, vegetable or olive oil all work) will help the browning process.

Serve with steamed endamame and dipping sauces. Or a cool beer. Enjoy!

Makes 34 gyoza.