You see, I've never had a smartphone until last Wednesday (10 April 2013 for the record). Up till that morning, I was using a basic Nokia C2-01 which has since been "demoted" to host my Singapore number, which in turn had been kept on an ancient Nokia Supernova model that needs to be charged too often. JL could probably guess it - the reason I've been delaying the smartphone upgrade was because I was waiting for an iPhone that fits my hand comfortably. And to hold a photo-frame close to my ear is completely out of the question. Samsung Galaxy users, what were you thinking?!
By Wednesday night, I thought, "Wow! I didn't just get upgraded to an iPhone... I got a new CAMERA!". Instagram along with its selection of filters is awesome under low-light condition. I haven't really played with it long enough - can one control the white balance on the iPhone 5? In any case, this will keep me occupied for a while before the heart itches for a new camera lens.
25g black fungus, softened in water and roughly cut
200g mince pork
300g prawn meat, roughly cut
2 garlic cloves, minced
2cm knob young ginger, minced
2 stalks spring onion, finely cut
2 stalks cilantro, finely cut
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1/2 teaspoon sesame oil
1 tablespoon sugar
1 packet gyoza skins
Put all the ingredients in a large bowl. Using a pair of chopsticks or a fork, break the egg yolk and stir to mix all the ingredients thoroughly.
These dumplings can be steamed, pan-fried or boiled in a broth.
To make pan-fried dumplings, here's how. Also, here's a more conventional recipe for the filling. Enjoy!