There’s just something about having family in town that makes me want to cook. Call me crazy (you wouldn’t be the first) but feeding a large group (at least half a dozen adults and two kids going through a picky phase) of people whose opinions actually matter to me seems like an excellent challenge. AND an excellent opportunity to try out some more recipes from Pinterest!
Last week for Family Dinner I made gyoza, Teriyaki chicken, and chicken fried rice. I pulled gyoza (or potstickers if that name works better for you) and Teriyaki chicken recipes from Pinterest and used my own tried and true fried rice recipe. I’ve spent YEARS perfecting that one and am quite proud of it.
And to be completely honest here, I’ve made gyoza before so they weren’t a huge challenge for me. The recipe I found was not exactly the same as the one I’ve used in the past, however, and two times out of every five that I make gyoza I burn them a bit, so there is still some work involved for me in making them.
Before you ask, yes, of course, I made substitutions and changes to the recipes. I can’t seem to help it. I like stuff the way I like it and that is that. The gyoza called for cabbage to be included in the filling along with the pork, but I’ve never thought it was necessary. The pork is so flavorful by itself (well with all the spices and seasonings mixed in) that cabbage seems superfluous to me. PLUS it always seems that if I buy cabbage I don’t use enough in the gyoza and there is tons left over and I don’t know what to do with it. I’m cool with cabbage but I don’t love it and I don’t want to be eating it for weeks just because it comes in giant quantities.
I also took out the shiitake mushrooms and I’m not sorry. I don’t like mushrooms and I don’t want them in my gyoza. So there.
Gyoza are wonderful and delicious and addictive, but they also take awhile to make as you have to individually fill the little wrappers and then fold them properly so they don’t fall open while cooking. THEN you have to fry them a bit til the bottoms are a light brown and then steam them a bit so the sides are nice and chewy. It is an involved process that takes more than a few minutes and so I needed the dishes that I was making along with the gyoza to be a bit simpler. That’s why I was very happy to find a Teriyaki chicken recipe that was made in the slow cooker. I set up the chicken and sauce before I left for work and by the time I got home it smelled amazing and tasted even better. The only change I made to that recipe was cutting up the chicken before adding to the slow cooker. I thought it would be easier to deal with once it was cooked if it was cut into small chunks.
The fried rice turned out to be the most complicated (and messy) dish I made, and that was mainly because I was making it in my dad’s kitchen without the use of my giant rice cooker and electric wok. Juggling different mix-ins between frying pans and big pots was not the easiest thing to do but I managed as well as I could. And the rice turned out pretty tasty, if I do say so myself (and I do!).
Between the gyoza, Teriyaki chicken, and fried rice, I’d have to say everything turned out well. My family ate lots of food and my picky five-year-old nephew even ate two gyoza, so I’m counting this Pinterest:Impossible a success!
- Mia V.
**Interested in my fried rice recipe? Just let me know in the comments and I’ll be happy to share!