This week Terrie and Mimi are demonstrating a baked vegetable Gyoza and a boiled WonTon (1:05 and 18:27). The WonTon is part of an Asian broth made with Bonito flakes, a dried and fermented fish that imparts a deep, rich flavor to this WonTon soup.
We're encouraging you to make a number of different dipping sauces for the gyoza from something as easy as adding a bit of Asian chili oil to some rice vinegar to ones that, like the Savory Plum Sauce, require a bit more advance notice. We enjoyed eating the gyoza with dipping sauces for a "first course" followed by the highly satisfying Bonito broth with boiled Wonton, soft boiled eggs and multiple vegetables. You can use up a lot of disparate bits and pieces with this meal and have it all work together seamlessly.