Updates and our first food post
Hey everyone!
Big update for Sharma Farm Foodies in Belgium. We have a facebook and instagram account for people to follow.
Instagram:
https://www.instagram.com/sharma.farm.foodie/
Facebook:
https://www.facebook.com/Sharma-Farm-Foodie-102849201235511/?modal=admin_todo_tour
We have both decided to take a Japanese cooking workshop(s) in Gent at Ramen Noodle Bar in the Oudburgstraat - their food is absolutely amazing and they are so lovely!
If you get a chance to eat there, the website is:
https://www.ramen.gent/
For New Years, Bert and I decided to (attempt) to make gyoza...we definitely need to practice!!! and hopefully those lessons will come in handy.
First task was the dough, with just water and flour and kneeded it with our hands until it was "bouncy" and let rest for 20 min.
Next step was to make a donut shape and cut into 2 pieces.... then rolled out into long cylinders.
We then cut them up into small 10 gram pieces and rolled them into balls.
Big update for Sharma Farm Foodies in Belgium. We have a facebook and instagram account for people to follow.
Instagram:
https://www.instagram.com/sharma.farm.foodie/
Facebook:
https://www.facebook.com/Sharma-Farm-Foodie-102849201235511/?modal=admin_todo_tour
We have both decided to take a Japanese cooking workshop(s) in Gent at Ramen Noodle Bar in the Oudburgstraat - their food is absolutely amazing and they are so lovely!
If you get a chance to eat there, the website is:
https://www.ramen.gent/
For New Years, Bert and I decided to (attempt) to make gyoza...we definitely need to practice!!! and hopefully those lessons will come in handy.
First task was the dough, with just water and flour and kneeded it with our hands until it was "bouncy" and let rest for 20 min.
Next step was to make a donut shape and cut into 2 pieces.... then rolled out into long cylinders.
We then cut them up into small 10 gram pieces and rolled them into balls.
After cutting the dough they are then rolled into tiny balls, whisked in flour then rolled out into patties. When using a rolling pin to form the patties, remember to use a lot of flour to prevent it from sticking... also maybe using a large glass would be a better substitute.
Once the patties have started to be made, place them on top of eachother but do not stack them too high! Bert and I made that mistake and they all stuck together so we had to start over! It also helps to have a large glass of wine!!!!
Once the patties were formed the next was to start making the stuffing - half salmon and half pork. the first stuffing consisted of raw salmon cubes with soy sauce, salt, pepper, sugar, honey, and green onions - all blended in a food processor. The second was minced fatty pork also with honey, sugar, salt, pepper but also with fresh garlic and fresh ginger - also blended.
After the stuffing has been made and the patties are laid out - you need to make an egg wash for the dumplings to stick together. We unfortunately were not able to take photos of this step because it was too messy. But after taking a patty, brushing the egg wash on the edges of the dumpling wrapper, and then placing the stuffing inside... the fun part comes... FOLDING.
It took quite a bit of trial and error before we were able to fold the dumplings but we finally got it! I will upload a video because it better to learn with your eyes... and i suck at describing anything technical.
Once the gyoza/dumplings are made, get a large frying pan and lightly oil, when it is warm enough, start placing the dumplings inside (note - do not overfill the pan because you need to put a pot lid over top to help them cook). The dumplings will start cooking on the bottom, which means its time to add a small amount of flour water and cover with the put lid - this way they are also steamed and crispy.
Once the dumplings are cooked, take a spatula and plate them, i added soy sauce with masago, spicy mayo, pepper and green onion to garnish!
Enjoy!
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