gyoza: photo by gourmetsleuth.com
Japanese Gyoza Gyoza is a dumpling comprised of a thin skin of dough with a small amount of filling which is sealed closed like a turnover then most typically fried.
Article by: Barbara Bowman
The Chinese get credit for the invention of this little dumpling which is essentially the same as the Chinese Jiaozi. The gyoza was not introduced to Japan until the 1940's most likely adapted after the Japanese invasion of China in the late 1930's. Since then the Gyoza has become so popularized that there are Gyoza restaurants and even a Gyoza Stadium located in Osaka, Japan. The Gyoza Stadium has a museum complete with history and explanations of the many varieties of this adopted dish.
A fried gyoza may be common but it is not the only way these little morsels are prepared. The dumplings are sometimes, boiled, steamed, grilled or even skewered into shish-kebabs.
Fillings - a common recipe may include minced pork, cabbage and Japanese chives (nira) seasoned with soy sauce, rice vinegar and sesame oil.
Yaki-gyōza (焼き餃子) - The prepared gyoza is fried and browned on one side then turned and steamed till cooked.
Sui-gyōza (水餃子) - Boiled or poached in liquid.
Age-gyōza (揚げ餃子) - Deep fried gyoza
A basic dipping sauce is made with rice vinegar, soy sauce and a flavored oil such as sesame oil. See recipes section of this page.
Gyoza skins or wrappers are made of wheat
flour and eggs rolled into thin sheets and cut into rounds about 3" in diameter.
Look for gyoza skins in Asian markets or specialty grocers. You can
also ask for sue gow or pot sticker wrappers which are the same
thing.gyoza skins: photo by
Japanese Gyoza are little filled dumplings. Just place a gyoza wrapper on top of ...