Well- we’re still in lockdown, and I’m still on annual leave. 🥳
Which means it’s time to do some culinary experimentation!!
And do other hobby activities, like editing that story I was writing back in June last year… or going for a walk…
And enjoying the earth rumble beneath me-
Because Victoria has just experienced it’s first ‘major’ earthquake in… some time. 😂
As someone who has some experience with almost daily earthquakes while hanging out in other countries, this one was more of a cute earthquake.
That being said, Australia isn’t used to earthquakes, so I do worry about whether the buildings here can even take this sort of thing. So far no one seems to have been hurt, which I’m very glad to hear about.
But in terms of culinary experimentation, I’d been wondering what my gyoza would taste like with an additional ingredient…
Because I’ve seen and had pork and prawn dumplings before. It wasn’t bad.
So I had to give it a go.
All I did was make everything as I would normally, but also throw in some chopped up raw prawn meat as well.
And I mean… it was tasty… but…
I feel like the OG pork only is just… it’s too good. Sometimes you don’t need to change something if it’s already amazing.
So while the addition of prawn wasn’t bad, I still prefer the pork only. 🥟
I managed to get the pastry just right on these, too. It’s the low gluten flour that does it- and the right hydration.
A Ph. D graduate in Microbiology, residing in Victoria, Australia. Currently working in multiple locations but still in the STEM field. 👀 🦠 🧫 🧬