I had some time after completing my nyonya kueh orders yesterday morning and quickly went to the wet market near my place to get some ingredients to make some 饺子 which I have been craving for some time now. Depending on where you are from, they may be called Chinese dumplings which is the generic name given to a lot of Chinese dishes where some filling is wrapped with an outer layer. Think 粽子， 云吞， 馄饨，蛋饺， 燕饺， 汤圆, 丸子, 元宵 are all called “Chinese dumplings”!!! These which I made yesterday were first lightly pan-fried before being steamed in a starch slurry hence lending to their name 煎饺 or 锅贴 in Chinese. The starch slurry crisps up as it dries up to for a uber thin lacy layer which resembles the crystalline structures of snowflakes thus giving them the name 冰花煎饺. The Japanese version is called 羽根つき餃子 Hanetsuki Gyoza cos of their feather-like appeal likening gyozas with wings!
Venturing pass the main shopping corridor of Shinsaibashi, we’d reached Dotonborigawa 道頓堀川, whose banks are laden with restaurants and eateries of all sorts. One photo caption I’d read over the net mentioned that “Dotonbori typifies the flamboyance of Osaka”, and I couldn’t agree more.
Colorful sights and sounds along the banks of dontonbori, made famous by a prominent Osakan trademark, the Glico “Running Man”.