What is gyoza?
Originating in mainland China, gyoza was introduced to Japan around 400 years ago, and has since evolved in its own unique way.
The dumplings are made by wrapping a filling of meat and vegetables in a flour-based dough.
In mainland China, boiled dumplings are popular, while in some areas like Taiwan, pan-fried dumplings are consumed.
In Japan, the word gyoza often refers to pan-fried dumplings (yaki-gyoza).
Of course, gyoza is also consumed in Japan as boiled dumplings (sui-gyoza) or in soup.
There are two particular differences between Chinese dumplings and Japanese dumplings.
First, in Mainland China, people eat gyoza instead of rice, whereas in Japan, gyoza is eaten as a side dish with rice.
Second, while Chinese cabbage is commonly used for the filling in China, cabbage is often used in Japan.
Japanese dumplings use a filling with intense flavor, making them a perfect snack with alcoholic beverages.
Varieties of gyoza
You will find several types of gyoza in Japan.
The following explains gyoza from the traditional ones to the more unique variations.
Yaki-gyoza (pan-fried dumplings)
This is the most common type of gyoza in Japan.
It is cooked on one side in a frying pan, then water is added and steamed.
The dough is crispy with a juicy inside.
Sui-gyoza (boiled dumplings)
They are made by boiling dumplings in boiling water.
The dough is soft and the ingredients inside have a gentle flavor.
Age-gyoza (deep-fried dumplings)
This type of gyoza is prepared by frying the dumplings in oil.
The outside is crispy, with the inside being juicy.
Mushi-gyoza (steamed dumplings)
This is made by steaming the dumplings using a steamer.
The dough is chewy and the rich flavors of the ingredients are brought out well.
Cheese fondue gyoza (cheese fondue dumplings)
A new type of dumplings that have emerged in recent years.
The dumplings are dipped into cheese just like cheese fondue.
How to make gyoza
The following explains how to make the classic Japanese dish of yaki-gyoza.
First, prepare the filling.
Choose fresh ingredients such as pork, cabbage, chives, ginger, and garlic, finely chop them.
Season with soy sauce, sesame oil, salt, pepper, and sake in moderation.
Make sure to thoroughly mix with the ingredients.
Let the filling sit for some time to settle and enhance the flavors.
Prepare the dough.
Combine flour, water, and salt to make a homemade dough.
Stretch the dough to an even thickness.
This step requires skill and experience to ensure the dumplings fry evenly.
Wrap the filling in the dough.
Make sure each dumpling has an even amount of filling and is wrapped in folds.
Shaping dumplings beautifully requires skill.
Fry the dumplings.
Place them on a hot pan and cook until the skin is crispy and the filling is juicy.
It is important to control the temperature of the pan and baking time to get them perfect.
How to eat gyoza
Prepare sauce
Prepare the sauce used for dipping the dumplings.
For a classic sauce, combine soy sauce, vinegar, and chili oil in a small dish.
Adjust the amount of vinegar and rayu (chilli oil) to preference.
Some regions and stores may add sesame oil and grated garlic to the sauce.
Dip dumplings in sauce
Dip the dumplings in the sauce.
Dip the fried part of the dough down into the sauce.
This ensures that the sauce directly touches the filling and combines the flavors well.
Eat
Dumplings are best enjoyed hot.
Freshly fried dumplings are ideal to savor the crispy dough and juicy filling.
Many people eat a whole dumpling in one bite; however, you can divide it into two if it's too big.
People’s reaction when eating
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