Gyoza (2024)

FAQs

What is gyoza made of? ›

Traditionally in Japan Gyoza are filled with a mix of finely minced pork, mushrooms and cabbage, which creates a delicious mix of flavours and textures. However, the possibilities are endless when it comes to creating your own Gyoza.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

In Japan, gyoza is almost exclusively pan-fried and steamed, served on its own or with a salty and tangy dipping sauce. Dumplings can be boiled, steamed, or fried; served as is, with a spicy sauce, or in a soup.

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza.

Steamed dumplings are the best option in terms of fat content, with pan fried the next best. “If they do fry it -- like gyoza which are usually lightly fried -- then it puts the fat content up a little,” Austin said. “You want to avoid ones that have been completely deep fried.”

Compared to a wonton, however, a gyoza tends to have a thicker wrap and a distinct, crescent-style shape. Also, a wonton is more likely to be served in the form of a soup, while gyoza are more frequently enjoyed all by themselves. Give them a try today at Wild Wasabi!

Jiaozi. One of the most ubiquitous types of Chinese dumplings, jiaozi (饺子) are usually steamed or boiled and have been enjoyed across China for millennia. They often have a mixture of minced pork, shrimp, vegetables, mushrooms, and aromatics, along with a paper-thin dumpling wrapper.

Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper.

Pierogi is a square or crescent shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling. Gyoza is the Japanese version of something brought back to Japan from China, jiaozi. It is a 🥟 dumpling…!

Are gyoza better steamed or fried? ›

Steamed Dumplings

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

Though considered part of Chinese cuisine, jiaozi are also popular in other parts of East Asia, where a Japanese variety is referred to as gyoza, and in the Western world, where a fried variety is referred to as potstickers.

What Are Gyoza Wrappers? Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt.

Ajinomoto is ranked number one gyoza in Japan! It's hard to find more convincing proof of authenticity than the success we have had with a nation of demanding foodies and ravioli experts!

Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers.

I've had gyoza filled with lamb and mint, confit duck, even cream cheese and shrimp. They can all be good, but here, our goal is to perfect the classic combo of pork and Napa cabbage.

Probably pork is the most common filling for Gyoza in Japan, but if you love shrimp, Shrimp Gyoza is a great alternative to regular Gyoza. Shrimp Gyoza not only have a nice shrimp flavor but also a texture you'll surely enjoy.