During a trip to Japan, Mr. Chau and I took a home cooking class and learned how to make pork and cabbage gyoza or Japanese dumplings. When I looked up comparisons between the pan-fried Chinese dumplings (鍋貼 or guoti) and the pan-fried Japanese dumplings (餃子 or gyoza), the difference seems to be in the dumpling skin and the filling. While both types of dumplings usually contain meat and veggies, the ratio of veggies to meat is higher for the Japanese gyoza. I’m not sure if that’s true but both types of dumplings are super yummy. Plus dumplings are so freezer friendly that I’d always make a batch to keep in my freezer for a quick meal or snack.
The first time I tried pork belly with chili garlic sauce (蒜泥白肉) I was surprised to find that it was not fatty. When I think of pork belly, I usually think it’s greasy and coats your mouth with oil. However, this cold appetizer features moist and tender pork belly slices with a spicy and garlic-y sauce. After trying this dish at the restaurant a few times, I am recreating pork belly with chili garlic sauce at home.
Recently I found some mini mozzarella (or bocconcini) in the grocery store and made some mini Caprese salad on a stick. I couldn’t believe they turned out so tasty and are so easy to make! Simply get all your ingredients ready and thread them through some skewers. Voilà, you’ve got some fancy looking appetizers ready for entertaining.
Hey there, I’m Jan. I have a major sweet tooth and believe the best way to experience different cultures is through the stomach. The kitchen is my playground where I try to recreate some of the delicious dishes I ate. Thanks for stopping by and I hope you enjoy reading my travel and dining stories!
PS: I’m slowly migrating my recipes from my old site so check back often. 🙂
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