Lotus root is an unusual Asian vegetable you don’t usually see served in many US restaurants. In Japan, it’s often simmered and served as “nimono”. Here’s my favorite recipe for lotus root, ground pork sandwiched between two slices of fried lotus roots. It’s actually quite delicious, give it a try!
I always love to challenge myself to make better Gyoza by experimenting with different ingredients and seasonings. What’s fun about Gyoza is that you can be creative with its filling. You can wrap any ingredients you like in the Gyoza skin and create your own invention. For the Gyoza recipe today, I added napa cabbage which is not a typical Gyoza ingredient. For this particular recipe you don’t need to dip gyoza in any sauce because it has enough seasonings and taste.