Simmering Jams at the Edge of the Forest

This country in this world I live in now is a modern European culture and culture.

The world map is unfamiliar, and it seems that interaction with so-called Japanese cultural areas is not within my knowledge.

Therefore, the diet is also western. There are many vegetables that are familiar to me, and I have never seen seasonings or processed products used in Japanese cuisine - miso, soy sauce, bonito sauce, etc.

Oh, I have beans. It's not the soybeans I know, but there are many kinds of beans.

So if we can manage koji and garlic, we can make miso and tofu...

It's been more than six months since I came to the Misseries, and I'm still not interested in exploring Japanese food in an aggressive way.

Adelaide's dinner is always delicious, and the ingredients I don't know are interesting, so it may be close to forgetting that I enjoyed trying new recipes or devising something.

I was the one who sent them every day-but suddenly I wanted to eat dumplings.

No, I thought that gyoza is not Japanese food, but Chinese food, but if it is rooted in Japanese diet, I think it is as good as curry as national food.

Anyway, I can't help it because I want to eat gyoza.

I don't miss rice balls that much... well, maybe I haven't seen "rice" here, so I've given up the rice system from the beginning.

Instead, I use flour every day.If you squeeze it, you'll be able to make gyoza skin.

--That's why I started making gyoza with momentum today.

Add a little water to the bread powder, that is, the strong powder, and squeeze until the moisture is familiar to the whole body and the powder disappears.

Put it together, put a wet cloth on it and let it rest for about 30 minutes, then use the base of your palm to pinch it firmly again... OK, the shiny fabric is ready!

Unlike bread, gyoza dough doesn't need fermentation, so it's easy to find out.

Slender and elongated, tongue with a knife.

Once the candy is equally divided, stretch it round with a noodle stick and wrap the utensils.

The filling that is wrapped inside is a classic in Japan, such as ground meat, cabbage, and herring, but the dumplings are deeply nostalgic, so they actually wrap everything.

Mushrooms, cucumbers, fennels and tomatoes are also fine.You can put fried eggs in the sleigh.

Today, I filled it with minced carrots and chopped meat.After all, there is no trouble with vegetables, and I wonder if the familiar vegetables won't resist Adelaide.

Yes, Mr. Adelaide and the teacher are new to gyoza dumplings.I tried to make it a small size so that it wouldn't be a knife and fork.

At my feet, sitting in a chair, wrapping my beans, Buddy is shaking his clams and tail.

I have eyes with him who looks up a little, but now my hands are blocked and I'm sorry I can't stroke you.

Later, when I spoke to him in a quiet voice, he said, "I know," but he stuck his nose to his feet.

Ugh, cute! That's enough, baby! I love it!I'll get Buddy something he doesn't season.

Homemade skins made of powder and water have a slightly thicker, more pungent texture than those commercially available.This is better boiled than baked... so I made a carrot-filled dumpling.

Yeah, the carrot orange color is all over the place from the soft fabric, and the color is beautiful.

Hmm, that?

But... let's eat at (...)?

Shit, I totally missed it.

It's usually vinegared soy sauce. However, there is not as much soy sauce here as wine vinegar and apple vinegar.Of course, there is no lard oil or chili pepper.

The ingredients inside are salty and light, but... for now, taste one. Yeah, it's delicious.

But as it stands, it may not be enough.

Oh, seriously, what do we do?

Buddy and I looked up strangely at each other when the movement stopped.

... Buddy, give me an idea!?

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"Oh, this... looks like a dumpling, but oh, you're wrapping your stuff.Fufu, it's funny how it's strangely folded. "

It's hands-on and delicious, and Adelaide praised it for its small guzzle pose.

Yes, today's dinner dumplings end up wrapped in tomato sauce on a plate.

The bite-sized mochi dough is packed with gravy-rich ingredients.

The combination is a tomato sauce that is refreshing and flavorfully concentrated... yes, definitely delicious.

But it is.

This is no longer a dumpling, but a ravioli.

That's funny. The dumplings must have become Italian.

Well, well, you can make the gyoza itself.

This is delicious, and Adelaide praised it, and the teacher and Mark also ate it.Buddy, who knows it's not supposed to be like this, also eats Gyoza soup in a good mood.

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