Soup gyoza

I love Gyoza either fried or boiled.  We usually pan fried the gyoza as Japanese style of dumpling, but the origin of this dish as Chiese style they usually boil them.  Therefore there are many dumpling skins sold in Singapore which is especially for boiling.  This time I made it with chicken soup.

「スープ餃子」日本では焼き餃子が主流だが、こちらでは水餃子が一般的。餃子の皮は何種類かあるが、これは卵生地のもの。焼くこともできるがスープにした方がツルッとして美味しい。今回は鶏ガラスープで。