Gyoza, also known as Japanese dumplings, is a popular and savory Asian dish that has gained international recognition. These dumplings are typically made by wrapping flavorful fillings in thin, circular wrappers. The fillings can vary widely, including options like ground pork, beef, chicken, shrimp, and a variety of vegetables. Gyoza wrappers are usually made from a mixture of flour and water and can be found pre-made or made from scratch. They are pan-fried until the bottoms turn golden brown, then steamed to ensure the fillings are thoroughly cooked. Gyoza is often served with a dipping sauce that combines soy sauce, vinegar, and other seasonings, enhancing the overall flavor.
Types of gyoza
Yaki Gyoza (pan fried)
Yaki gyoza are by far the most common type of gyoza. They are pan fried in a hot skillet before a mixture of water and cornstarch is poured in and everything is covered for a few minutes. The water and cornstarch mixture helps to steam the gyoza, making them soft and juicy while creating a thin crispy bottom on the individual gyoza. Yaki gyoza are typically served with the crispy bottom side up. Hanetsuki gyoza (“gyoza with wings”) is the term used when the individual gyoza pieces are all connected by the thin crispy bottom.
Sui Gyoza (boiled)
Sui gyoza are boiled gyoza that are often served in a very light broth. They are much less common than yaki gyoza and mainly found at Chinese restaurants and specialized gyoza restaurants.
Age Gyoza (deep fried)
Age gyoza are crispy, deep fried gyoza mainly found at Chinese and gyoza specialty restaurants, but rarely encountered elsewhere.