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Hey bookburn, Hoiw about gyoza with tea? Oh man I get a bag of these at the asian market and make veggies potstickers that just cry to be consumed with tea. The fermented taste of fish sauce and green or oolong just go together like well peas and carrots... Jenn
From Wikipedia (quote) Jiaozi (Chinese transliteration) or gyoza (Japanese transliteration) and also known as mandu (Korean), is a Chinese dumpling, widely popular in China, Japan, and Korea as well as outside of East Asia, particularly in the United States.
The corresponding Chinese characters for "Jiaozi" is a reference to the arrival of the Chinese New Year at midnight[citation needed]. According to the Chinese calendar system, "Tiangan Dizhi" (Heavenly stems and Earthly branches) is used to designate the time in accordance to the Chinese zodiac. "Jiao" in Chinese means "join," while "zi" is a reference to the first and eleventh hour (branch) of Dizhi - where midnight is situated.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. (unquote)
Oh Man you are making my hungry just reading your description of gyoza. What oolongs have an earthy forest floor flavor kinds sorta like puerh? I remember some from a past life but dont know now what to look for. ANyone know what I mean? it was woody but not fungusy like but stillhumph...I would love to try one like that again. No dim sum in this corner of the world, too bad for me. And those little dumplings are such a joy to behold too... Jenn
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