Imagine if you will a child who is such a Japanophile that he saves every cent of his meagre pocket money to get there and sleeps in a ninja costume in his “dojo”. A child that, at the age of six, is so fixated that he stalks our local sushi chef and requests sashimi for breakfast. Imagine too that you have to tell said child that you’re going to Tokyo. Without him.
Now imagine much wailing and gnashing of baby teeth. Suffice to say it wasn’t a highlight of parenting.
I’ve only left the kids twice before (other than whilst giving birth to Sugarpuff for which I’m sure I was excused) and both times felt like I was removing a major organ. Back when we were perfect parents (you know, before we actually had any children) Mr Eats World and I had our parenting dogma down. There would be regular mummy and daddy weekends away, weekly date nights and other hilarious gems including “no dummies” and “no kids sleeping in our bed”. Six years into this parenting caper, I’ve had three short work trips away, a single night away from them as a couple and they’re both sprawled across our bed snoring away as I type, one of them with a dummy stuck firmly in her gob.
Why? Besides the obvious fact that we’re pushovers? In all honesty it’s because when it comes to going away we don’t want to go without them. They’re our favourite people in the universe and leaving them behind sucks. On my recent whirlwind Japanese jaunt (for work) every meal, every sight, every crazy only-in-Japan moment was accompanied with a pang knowing how much my junior Japanophile and his Hello Kitty loving sister would adore it.
Determined to share my experiences with the whole family, I decided to bring a little bit of Tokyo home with me in the form of authentic recipes for some of the many, many tasty Japanese treats I consumed.
These fabulous hanetsuki gyoza are a particular treat. They are so simple to make that I had both my little sous chefs involved in their production.
Their crispy little wings making them even more perfectly delicious than usual, so delicious in fact, that Raffles almost forgives me for absconding to Japan without him. Almost.
Here’s our homestyle hanetsuki gyoza recipe.
Hanetsuki Gyoza (with wings)
200g cabbage, finely diced
100g bok choy, finely diced
½ teaspoon salt
400g lean pork mince
1 tbs finely chopped garlic
1 tbsp grated ginger
2 tbs soy sauce
2 tbs sesame oil
½ tsp white pepper
½ tsp salt
1 teaspoons of sugar
2 tbs potato starch
50 round wonton skins
140 ml water
1 ½ tsp of flour
1tbs of sesame oil for frying
1 tbs Soy sauce
1 tbs Rice Vinegar
- Sprinkle cabbage with ½ tsp of salt and leave at room temp for about 20 minutes then place in a fine cloth to squeeze liquid out.
- Place mince, cabbage, garlic, ginger, soy sauce, sesame oil, pepper, salt, sugar and potato starch in a bowl and mix together by hand.
- Spoon 1 heaped teaspoon of the mixture into the centre of the wrappers.
- Brush edges with cold water.
- Fold in half and press and pleat edges together to seal.
- Mix flour and water and set aside.
- In a frypan (an electric frypan is ideal) add 1 tbs sesame oil and heat until very hot.
- Place the gyoza in the hot pan in careful rows with the pleated side up.
- Fry for about 20 seconds
- Add water and flour mix and seal.
- Cook for about three minutes or until there is no water remaining.
- Uncover and cook for a further 30 seconds then carefully remove gyoza from pan, taking care to keep the hane (wings) intact.
- Serve with soy sauce and vinegar mix.