This week we are making variations of 'dim sum' and/or Japanese gyoza dumplings. We are focusing on knife skills as well as being able to produce consistent shapes, so that all of the buns or gyoza are the same shape and size. Dim sum can be found in many forms and in all regions of China, but the cuisine is most closely associated with the teahouse culture of Hong Kong and Guangdong province. They are eaten with family, usually at brunch, on Sundays.
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- The gyoza or spring roll wrappers can usually be found in the freezer section at the supermarket. If they are large, they can always be cut down to size.
- All ingredients for the fillings must be chopped as finely as possible in order that they fit inside the wrappers. You could use a fine grater for some ingredients if it easier.