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You probably already know about udon, thick and springy noodles made from wheat flour. You also likely know gyoza, dumplings usually filled with ground meat and vegetables. But have you heard of udon gyoza?
In today’s Japanese Recipe Adventure, I’ll show you how to combine both for udon gyoza— crispy on the outside, soft on the inside and incredibly addictive. They’re a delicacy in Takatsuki, Osaka, and after our easy recipe, you’ll be whipping them up in a snap.
This makes about 20 udon gyoza. When choosing your udon, it’s easiest to buy refrigerated. If buying frozen, defrost before use. I would not recommend dried udon, as it won’t have the same chewy texture.
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Looks good, will try making this!!!
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