I noticed that I often make boiled dumplings when I have friends over to my house.

The gyoza skins are not homemade, but are boiled gyoza skins from Kamakura Kunieido Noodles , which can be purchased at the workplace.

The ingredients change each time, depending on the mood of the day and what's in season.
On this day, I made two types of dumplings.


First, shrimp and dill dumplings


These refreshing boiled dumplings are made with shrimp, minced chicken, cucumber, dill, and other condiments.


These dumplings have a refreshing aroma of dill and are recommended for the coming season when rainy and cloudy days will increase.
The dipping sauce is simple, made with vinegar, soy sauce, and black pepper.


Next, pork and coriander dumplings


In addition to pork, onions, coriander, cumin, and other condiments, I also saw some wild garlic at the market that day, so I decided to add it.

Having grown up in Hiroshima, I am not very familiar with wild garlic , which grows mainly in Hokkaido and Tohoku, and in Hokkaido where it is particularly popular it is also called Ainu leek .
As the name suggests, it has a strong garlic-like scent.

When making several types of dumplings, I distinguish them by wrapping them in different ways.


The shrimp and dill dumplings were wrapped in a round shape, so they looked like this.
The other day, my workplace held a workshop on making boiled dumplings, and I tried out the wrapping method that the instructor taught me.

I served the pork and coriander dumplings with "HARISSA " , but here are some other favorite dipping sauces.

One of the joys of boiled dumplings is that you can change the flavor to suit your mood, using HARISSA , lemongrass oil, Japanese pepper oil, red plum vinegar, etc.