Going home to the Midwest from Japan for the summer is a funny sensation. On one hand, I feel completely relaxed. Like I can finally take a deep breath instead of a shallow one. Like I can finally stretch my limbs and soak up some open space. On the other hand, when summer is over and it is time to return to our Tokyo life, I get to come back to my own kitchen and to familiar routines. I am reminded that I am living in an exciting city where I get to have experiences (and eat food) that I will remember for the rest of my life. While I am thankful and happy with life in Tokyo, there is little that can take the place of going home.
The recipe for my scallop and corn gyoza is a little bit like home for me. It’s a recipe that turns out beautifully every time I make it. I always end up wondering why I don’t whip these up more often. And there is never enough for the people I serve them to.The golden brown crisp on the side that has been fried, the chewy noodle-like consistency of the opposite side, and the filling of sweet, salty, crunchy and soft corn, scallops, cabbage, soy sauce, ginger and garlic is mouth-wateringly perfect in every way. I love the sizzle of the pan when I first toss these babies in the oil. Ah, beautiful music that can only be made better when followed by a bit out of one of these dumplings…
You may remember seeing this recipe a few months ago. No, you aren’t crazy- this did appear on the site already. However, I dressed up the presentation for the wine dinner at Ursula’s Wine Bar & Cafe, where it was served with a 2009 HB Picpoul de Pinet. It was like taking a little black dress (already a classic) and adding a pair of red stilettos. It just needed to be gussied up. The red dots on the plate are Sriracha, a spicy Asian sauce made with garlic and chili, and the sauce under the gyoza is Sriracha mixed with Greek yogurt.
Click here for the recipe if you’d like to give these a try! You will not be disappointed. Enjoy!
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