Melba's Jammin' wrote:
>Brooklyn1 said:
>> Melba's Jammin' wrote:
>>> theszak said:
>>>
>>>> What's the difference between the ingredients for Ravioli and for
>>>> Gyoza?... for example at
>>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>
>>> They are similar but I perceive the ravioli dough to be thicker and
>>> heavier than gyoza. Ravioli are Italian food and gyoza are, I think,
>>> Japanese. Many cultures have a filled dumpling item -- Slovak pirohy,
>>> Polish pierogi, Ukrainian varenyky, Jewish kreplach, Russian pelmeni,
>>> Italian ravioli, Japanese gyoza, Tibetan momo come to mind.
>>
>> Hmm, you forgot the original, wonton.
>
>So I did.

Next NYC adventure forgo the scorned beef and instead slurp he
http://newyork.seriouseats.com/2013/...atown-nyc.html
http://www.dailywritingtips.com/forgo-vs-forego/
http://obsessedcook.com/2013/02/17/d...s-in-consomme/