wow delicious looking dumplings! that the name of gyoza fondly called here, dumplings.

I prefer steamed ones, but fried are good too.
Thanks for the recipe, will get the ingredients this week

ACTIVE TIME:
1 to 1 1/2 hours
TOTAL TIME:
1 1/2 to 2 hours
THIS RECIPE APPEARS IN:
Classic Pork Gyoza From ‘Japanese Soul Cooking’
Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat’s new cookbook,

Japanese Soul Cooking, is a fine example of the form. They fill the wrappers with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic. To cook the gyoza, they start the dumplings in a ripping hot sesame oil-slicked skillet, add water, and let them steam until cooked through. Once the water evaporates, they leave the dumplings in the pan to form a crisp, brown bottom.

Why I picked this recipe: Gyoza are one of my favorite drinking snacks, and I’m guessing I’m not alone in that sentiment.

What worked: Follow the cooking directions to the letter and you won’t be disappointed. Yes, you’ll probably make a huge mess when you start to pan-fry, but all that oil clean-up will be worth it for the juicy, garlicky filling and beautifully seared wrapper.

What didn’t: If your cast iron skillet isn’t well-seasoned, you’ll want to cook the gyoza in a non-stick skillet to prevent sticking.

Suggested tweaks: You could substitute ground chicken, minced shrimp, or crumbled tofu for the pork if you’d prefer. If you can’t find garlic chives, you can substitute regular chives. Cornstarch will also likely work in place of the potato starch if you’ve got that handy.

Reprinted with permission from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyond by Tadashi Ono and Harris Salat. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

its look tasty

tried it and like it, my favorite is hashimi kajal but this one is good too
i like the simple kajal and that is soft on the eyes and when its few hours after you put it, it goes in between lashes to make it kinda nicer looking

Aloe vera has been used for a host of purposes since the ancient Egyptians called it the “plant of immortality.”

Since then, its uses have become more targeted and medicinal, and it’s one of the leading therapies for sunburns.

Aloe vera is a cactus plant that belongs to the Liliaceae family. It grows in dry climates such as those found in parts of Africa and India and has been used medicinally for centuries.

Aloe leaves secrete a clear gel that when broken off from the rest of the plant that can be applied topically to heal wounds and soothe skin.

Various studies have been conducted to examine the benefits of the aloe vera plant and it was found out that aloe vera does in fact have several properties that are effective in treating a variety of skin conditions, from flaky or dry skin, cosmetic ailments, hair and scalp problems to many more.

It is also said to be useful in treating wounds and burns, minor skin infections, cysts, diabetes, and elevated blood lipids in humans, and shows some promise in treating more serious and persistent conditions such as eczema, genital herpes, dandruff, psoriasis, canker sores, skin ulcers and others, according to the Mayo Clinic

Aloe Vera helps with sunburn through its powerful healing activity at the epithelial level of the skin, a layer of cells that cover the body. It acts as a protective layer on the skin and helps replenish its moisture. Because of its nutritional qualities and antioxidant properties, the skin heals quicker.

Aloe vera gel contains two hormones: Auxin and Gibberellins. These two hormones provide wound healing and anti-inflammatory properties that reduce skin inflammation. Giberellin in aloe vera acts as a growth hormone stimulating the growth of new cells. It allows the skin to heal quickly and naturally with minimal scarring.

Brazilian food is very similar to food I ate when I was growing up – in other words, like my mom’s cooking, even though she was American. Brazilian cuisine has similarities to Southern American food, and Cuban food, and Puerto Rican food and Bahamaian food … 🙂 That’s basically what I eat and if the food is like that I know I will enjoy it! The way you described Brazilian food sounds like that. YUM! 🙂

Looking at your title I thought your post would talk of your visit to Brazil. Taste of Brazil seems to be the name of the restaurant where you ate. I am told the water does give a dish a different taste. So did the dishes that your babysitter brought tasted different?

it looks great, i want to eat that

I don’t think I have ever eaten traditional Brazilian food, but now I want to try. I can’t get to Dublin, but a restaurant recently opened here in Oxford (Cosmos) that does food from around the world.

I visited, but didn’t see anything I identified with as Brazilian, but that could be me stuffing my face with the Indian and Chinese!

Wow the food looks delicious. I never had a chance to eat Brazilian food. I am more on Italian and Filipino foods. I hope I can try to eat Brazilian foods as well especially the sausage pie and the dessert. Yum it really looks delicious!

wow, this looks so nutritious and yummy good for our health.Are you a chef? hehehehe maybe you are for you are a lover of may different kinds of recipes.

Makes me long for Brazilian dishes too!

Yes, Brazilian foods are tasty I have seen in TV shows but have not eaten yet because there is no friend of mine who lives in Brazil. I will describe Brazilian foods in such a way that One of the few dishes eaten the length and breadth of Brazil, feijoada is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix.

Brazil’s hearty, flavorsome cuisine embodies the rich panorama of cultural influences in the South American country. It combines indigenous ingredients with the influence of Portuguese and West African culinary traditions, which account for its unique combination of spice, gusto and depth of flavor.

Explore what Brazilian food has to offer through the regional varieties of this rich cuisine, and find the best places to experience Brazil’s most famous dishes.

During my stay in U.S in the 90s, there were not so many varieties even in the U.S. Whenever, I was visiting a restaurant there was some item or other shown on the menu as a special dish. It does not mean, the list is growing every time, but the particular item was chosen for the day as a special item and concentration were given more on its preparation.This was what I noticed. Even in India also the Hotel industry was not developed as much as it is now. Various dishes, various types of hotels, with various choices …my God .everything is changed.

Generally, the Brazilian and Mexican foods will be quite spicy. Especially one should have guts to prefer Mexican dishes keeping a glass of water by the side ready to be taken whenever they are tested. Though they will be spicy, they are tasty also. This is the peculiarity of the Mexican and Brazilian dishes. One should taste them at least once in life to know what spicy means.