UK 2010 055餃子1 resized for web.jpg

Do you know what this is?

これは餃子[ぎょうざ]です。元々[もともと] (= originally)、中華[ちゅうか]料理[りょうり]でしたが、日本[にほん]に入[はい]ってきて、日本[にほん]の料理[りょうり]になりました。だから、今[いま]、NZにあるカジュアルな日本[にほん]料理[ちょうり]のレストランへ行[]くと、餃子[ぎょうざ]がメニュによくあります。中国[ちゅうごく]や台湾[たいわん]では、このような食[]べ物[もの]はゆでて(= to boil)食[]べることが多[おお]いそうです。日本[にほん]では、蒸[]し焼[]きにします。これは、まず、フライパンに油[あぶら]を少[すこ]しいれて、この餃子[ぎょうざ]を並[なら]べます。5分[ふん]くらいしたら、水[みず]をフライパンに入[]れてすぐにふた(= lid)をします。このようにして、蒸[]す(= to steam)のです。フライパンの中[なか]の水[みず]がなくなったら(多分[たぶん]、5分[ふん]くらい)、出来上[できあ]がりです。

しょうゆ、唐辛子[とうがらし] (= chilli)味[あじ]のソースをつけて食[]べます。おいしいですよ。
This dish is called Gyoza, Chinese dumplings. This is originally a Chinese dish, but it entered into Japan a long time ago and it has now been like Japanese traditional food! So you might have seen this at Japanese restaurants. This food is called gyoza in Japanese, but jiaozi in Chinese.
I heard that people in the mainland China and Taiwan cook gyoza in boiling water, but we, Japanese, normally cook this in “mushi-yaki” way. “Mushi” means to steam and “yaki” means to fry. This is how we cook: put a small amount of oil in a pan, put gyoza in the pan, and cook them about 5 minutes; then pour water there and immediately put the lid on—this is how we do “mushi” (to steam) for this dish. About five minutes later, it is cooked and ready to eat.
I like to eat this with dipping sauce of soy-sauce and chilli flavour. It is delicious!  

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