Pierogi

Kind of? The dough and shape is technically a lot closer to gyoza, just a bit more fat to make it tender. The filling is made from potatoes, onions, leftover soup vegetables and a touch of parmesan and créme fraiche. Boiled and fried with butter, and, to cause maximum cultural confusion, served on some kimchi (which is just hitting the right degree of fermentation right now, yum).

Hand Cut Noodles

I had some leftover gyoza dough, so I decided to switch it up a bit and make some noodles. Briefly boiled, dressed with scallions, toasted sesame, a bit of chopped kimchi (hasn’t fermented much yet), miso, chili and soy sauce, then poured some hot chicken fat over it to meld everything together into a fragrant and spicy dish.