Wednesday, February 29, 2012

SWIJAO or GYOZA?

I grew up knowing food as a basic necessity for everyone. Never did I imagine it would be a fascination for me, rather than something that fills up my stomach. You might say gluttony is a sin, but for me loving food is one way to sustain your sanity if you have been so exhausted from a day's work. You don't have to push yourself to the level of getting obsessed with it, just loving it is enough.

Besides being a full time mom, the so-called 'me' time for me is cooking.  It became a hobby and it really gets me excited every time I plan on what to cook or just the thought that I'll be the one cooking for breakfast or lunch or dinner and sometimes midnight snacks.

Recently, I have thought of trying something I have never done before, kneading a dough.  My family, on my father's side are fond of eating this Chinese dumpling we call 'Swijao', in Japan it's similar to Gyoza.


So I have pulled out an old recipe I asked from my cousin,Christine Chu, a very long time ago, and with it, the memories where we used to visit their house,  enjoyed watching them prepare and very excited especially to taste the outcome of their hard work. With fond memories of how mouthwatering this recipe is, I have decided to give it a try. Ingredients were complete, I have with me a rolling pin too, which is essential because it saves time in making a cover for the filling.


Before I start preparing the dough, I closed my eyes and tried to remember how it was when my cousins were preparing it and the time they consumed doing it. Even though it's a lot of hard work with the mixing, kneading, rolling, filling and cooking, in the end I think they also felt good and fulfilled seeing us all munched up with their fruit of labor (",) They would prepare over a hundred pieces of Swijao for an hour or two, but when eating time comes, it's as if a hurricane came and consumed all the food. If I'm not mistaken, no one in our family has never tasted Swijao and ate with full gusto. Hmmm... until now I can still taste it.

This recipe makes me wonder if it's a Chinese or a Japanese dish. What do you think? I have not done my  research yet. What the H? It both taste good; steamed, boiled or fried, so delectable! I could eat 20 pieces in just a few minutes and still asking for more. If you have tasted both, you'll agree with me that it's in the sauce that makes them so munchy-licious.


With the sauce for the Swijao that consist of Kikkoman, sesame oil, soy sauce, garlic and some other spices, you have a complete meal and satisfaction for a moment with the after-effect of wanting more.

I have no idea what restaurants sell Swijao, but the Gyoza in Teriyaki Boy is one of the best for me. If you are interested to try this recipe, just leave a message/comment and I'll get back to you as soon as possible.

Happy eating!

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