I like them too.
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We really enjoyed it. I do bake bread at home but when we find a decent “cheat” to save time or not turn on the oven warm weather days, breads like this are handy. Heated and topped, turned into garlic bread or pizza, egg sandwich, etc.
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Thanks, I’ll try it. I feel exactly the same way about the rolls.
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YEA- for the ramekin-sized, orange waxed Red Leicester cheese. Not as complex a flavor as the one with the fox on the label, from about 5 years ago.
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Omigod, an “I ate the whole bag in one day” for the horseradish and chives potato chips!
A yay for the chicken and cilantro mini-wontons which, like most wontons and noodles at this point in my life, was just an excuse to eat more Lao gan spicy chili crunch.
I love the kimbap, lightly fried after microwaving, with a dipping sauce of soy and sriracha but don’t make the same mistake I did and look at the calories on the back of the package.
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Good tip, thanks!
Those mini wontons are wonderful.
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I’ve become addicted to the ones (same?) sold at Costco. Per instruction option: I pan fry in grapeseed oil like potstickers. Bag doesn’t say but at end I add a tiny bit of water, cover, cut off heat and wait a couple of minutes.
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Re Kimbap — you’ll probably like the Jumeokbap too in that case (shaped like onigiri but with kimbap-like fillings mixed in, and seasoned with soy sauce and more).
I do the same thing with those as with kimbap — microwave to thaw and then pan-fry to crisp both sides.
Interesting, I do it the other way around — add a bit of water at the beginning, cover and steam, then remove the lid and crisp them up at the end.
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I watch the Japanese tv station a lot; there was a program on gyoza, how people brought it from China to Japan. Some restaurants specialize, serve only gyoza. I saw them first pan frying then adding some water at the end.
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That is how I did it for many years, but either oil—>fry—>water or oil—>water—>fry work.
I think I’ve only ever steamed them. I don’t pan-fry a lot of dumplings, tho 
That is absolutely the most common way to cook them in Japan. I was surprised to find out that in China, garlic is not traditionally used in the recipe.
As for steamed vs fried, the skins used for the two are usually different…the ones to be steamed usually have thicker skins.
These wontons have pretty delicate skin. We often have them in chicken broth.
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Surprisingly, wonton skins are even slightly different (not only in terms of shape) from the ones for either type of gyoza.
My stomach doesn’t care which wrapper is used, just tastes good to me. After I add a little water, I put a lid on for a few minutes. Drizzle chili oil, even tastes good cold!
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Gyoza with “skirts” are quite popular in Japan. They’re not too difficult to make, but since I usually cook fir myself and a lot of the appeal of this type of gyoza is in the appearance, I don’t go to the trouble.
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A Chinese cook told me ages ago to first brown the flat side of frozen dumplings in oil, then add a quarter inch of water, cover the pan, and look for steam to stop and sizzle to begin. Seems to work regardless of size.
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How I cook my gyoza and other similar Korean and Chinese potsticker type dumplings too. Brown first, add water to steam with lid, and then uncover to evaporate the liquids and to “dry out” the dumpling skins. If the dumpling skin is thin - some gyoza can have much thinner skins - I don’t bother as much with the drying out part.
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