Gyoza - (餃子 gyōza)

What is Gyoza (餃子)?

This treat is another very common dish that is found in popular anime.

Gyoza (餃子) are dumplings that are filled with ground meat and vegetables which are wrapped up in a thin dough. Another common name for these tasty treats is 'pot stickers'.

Like ramen, gyoza (餃子) originated in China, where they are known as jiaozi, but they have become a very popular dish in Japan. The traditional gyoza (餃子) is normally filled with ground pork, cabbage, ginger, soy sauce, sesame oil, Nira chives, and garlic, but throughout time, different shops have come up with their creative ideas.

No matter where you go, gyoza (餃子) is gyoza (餃子), however, there are three different types of this tasty treat.

The Different Types of Gyoza (餃子).

Yaki Gyoza.

The first type is called Yaki Gyoza. This simply means that the gyoza (餃子) has been pan-fried.

Yaki Gyoza is the most popular kind of gyoza (餃子). They are placed in a hot skillet to be pan-fried, and when that is done, a mixture of water and cornstarch is poured in. You pour in enough to cover everything and let everything sit for a couple of minutes.

This mixture not only helps to steam the gyoza (餃子), but it also helps to make them soft while giving each one a thin, crispy bottom.

Sui Gyoza.

The second type is called Sui Gyoza, which are gyoza (餃子) that have been boiled. These are typically served in a broth. They aren't as popular as the first type but can still be found in many Chinese restaurants and some specialty gyoza (餃子) restaurants.

Age Gyoza.

Age Gyoza, is deep-fried and is rarely ever seen. The only time that you would encounter this type is if you went to either a Chinese restaurant or a restaurant that specializes in gyoza (餃子).

Is There A History Behind Them?

As mentioned earlier, gyoza (餃子) is a descendant of the Chinese Jiaozi. Jiaozi is one of the most commonly eaten foods in China and has been around for almost two thousand years.

According to Chinese folklore, the same man named Zhang Zhongjing, who founded Chinese herbal medicine, is credited with inventing Jiaozi. Legend has it that he sought to help those suffering from the cold weather by creating food that would raise their body temperatures.

Jiaozi is consumed throughout the year in China, with each serving serving as a small tribute to Zhang Zhongjing, who aided many during harsh winters.

Gyoza (餃子) emerged after many years of conflict between China and Japan. Gyoza (餃子) is not vastly different from Jiaozi and is essentially a variation of it, influenced by Japanese preferences.

The Chinese consumed Jiaozi at such a high rate that Japanese soldiers were not only able to frequently eat them but also perfect their preparation and bring them back to Japan. With a few tweaks, the Japanese adopted this dumpling, making it a common national dish.

Here Is A Quick And Easy Recipe For You To Try It Out At Home!

Our recipe shoutout goes out to Just One Cookbook! To try out their recipe, Click Here!

Dōzo omeshiagarikudasai!! (enjoy your meal!)