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Continuing with the cookery principle of Hand-Cut Pasta, we utilized the dough recipe— 250ml flour, 15ml oil and 1 egg) — ONCE AGAIN ! to make the gyoza wrappers. Since we have experienced from the previous lab, our group was able to work effectively and produce a great dish (gyoza) despite of the intricate steps. This lab involves a-lot of cutting —garlic, cabbage, green onion, etc. During that process, I referred back to a few knife skills I learned from watching Alton Brown.
1. Know how to grip a knife properly
2. “tip of the blade is always in contact with the board” this ensures stability when handling with a sharp knife
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