Comments on: Shiso Gyoza https://norecipes.com/shiso-gyoza/ Sun, 07 May 2023 12:53:11 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/shiso-gyoza/#comment-29027 Sun, 10 Jan 2021 00:02:22 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-29027 In reply to YLK.

I'm sorry about that, I'm not sure what happened there. Yes it's ground pork and it's fixed now.

]]> By: YLK https://norecipes.com/shiso-gyoza/#comment-29026 Sat, 09 Jan 2021 22:33:18 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-29026 Under "INGREDIENTS" (above), the item that says "200 grams ground", is that "ground pork" ?

]]> By: Marc Matsumoto https://norecipes.com/shiso-gyoza/#comment-1905 Sat, 07 May 2016 01:37:48 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-1905 Hi Nikki, I'm glad to hear you enjoyed it! Great idea subbing in basil!

]]> By: Nikki Q https://norecipes.com/shiso-gyoza/#comment-1904 Fri, 06 May 2016 21:53:25 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-1904 Love it 🙂 I ended up using basil in place of shiso and a dash of white wine that was on hand. Would make again!

]]> By: Anne https://norecipes.com/shiso-gyoza/#comment-1903 Sun, 17 Apr 2016 00:08:16 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-1903 naruhodo! thus the picture of Hokkaido on the package...and the note of 馬鈴薯100％ which I blew past. interesting that they tout a specific variety of potato, and not "jagaimo..."--maybe a branding thing...

]]> By: Marc Matsumoto https://norecipes.com/shiso-gyoza/#comment-1902 Sat, 16 Apr 2016 23:57:32 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-1902 Hi Anne, potato starch=katakuriko, so good choice:-) There was a time when katakuriko was made from katakuri (a starchy tuber), but these days it's made from potato.

]]> By: Anne https://norecipes.com/shiso-gyoza/#comment-1901 Sat, 16 Apr 2016 23:47:59 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-1901 thanks for the tip on the starch. I had been wondering how to get that nice...laminated (?) effect. I used katakuri-ko since that's what I had, and it worked fine, for the filling...will have to compare the results.

]]> By: Marc Matsumoto https://norecipes.com/shiso-gyoza/#comment-1900 Tue, 29 Mar 2016 04:20:31 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-1900 Hi Mariko, I'm so glad to hear you enjoyed it!

]]> By: Mariko Clark https://norecipes.com/shiso-gyoza/#comment-1899 Tue, 29 Mar 2016 04:14:44 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-1899 Another amazing recipe. You never let me down. Thank you so much! - Mariko

]]> By: Marc Matsumoto https://norecipes.com/shiso-gyoza/#comment-1918 Sun, 14 Jun 2015 13:31:00 +0000 https://norecipes.com/recipe/shiso-gyoza/#comment-1918 Hi Khancock, I'm not familiar with koots and unfortunately I don't get to eat out much. Can you perhaps send me a photo or tell me a bit more about it and I might be able to give you some tips.

]]>