What are the main different types of Gyoza served in Japan?
Yaki-Gyoza
The most comon type of Gyoza in Japan is Yaki-Gyoza. This style of Gyoza is very similar to the Chinese ‘potsticker’ dumplings. The prepared dumplings are placed in a pan and fried for a short time, water is then added to the pan and a lid placed on top, to steam the dumplings. When the steaming process is complete the lid of the pan is removed and the Gyoza are left to continue to crisp.
Age-Gyoza
The Age-Gyoza method of preparing Gyoza results in a very similar result to the Yaki-Gyoza, a crispy dumpling. What differs in this method is that to produce Age-Gyoza, the dumplings are simply deep fried rather than steamed.
Mushi-gyoza
Mushi-Gyoza results in a much healthier alternative to Age-Gyoza and Yaki-Gyoza. To create Mushi-Gyoza the dumplings are cooked in a bamboo steamer, without the need for frying.
Sui-Gyoza
This slightly different version of Gyoza involves boiling the dumplings in a soup or water. This results in a much different texture to the other common methods, a chewier and more tender dumpling with no crispiness.
When it comes to what to put into your Gyoza, the choices are endless, you could make a delicious and healthy vegetable gyoza using fresh seasonal vegetables cooked in a delicious soy-based broth. 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. Other popular fillings in Japan include seafood or prawns, minced lamb and vegan versions utilising tofu.
When eating Gyoza, they shouldn’t be eaten on their own, a good dipping sauce is essential. This can be as simple or as complicated as you’d like. Many eat their Gyoza with just soy sauce for dipping, if you wanted to be a little more adventurous you could pick a Ponzu sauce for an additional citrus tang.
To create an amazing soy sauce dip, mix Kikkoman Soy Sauce with vinegar and a dash of chilli oil. Or if you prefer a tangy flavour, mix Kikkoman Ponzu Citrus Seasoned Soy Sauce with some sesame oil for the perfect Gyoza accompaniment.
Try our Gyoza Recipes
Want to try your hand at making Gyozas at home? We have a great gyoza recipe that is sure to go down a treat. Just make sure you create a flavoursome dip to pair them with.
FAQs
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.
What are the three types of gyoza? ›
There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza.
What does gyoza stand for? ›
First recorded in 1965–70; from Japanese gyoza, from Chinese dialect (Shandong) giǎoze ( Mandarin jiǎozi ), equivalent to giǎo “stuffed dumpling” + ze “l*ttle child” (used as a diminutive suffix)
Why are dumplings called gyoza? ›
In fact, gyoza is the Japanese pronunciation of jiaozi! There are a few theories of where the name “jiaozi” originated. One of the most popular theories is that jiaozi was named because of its unique horn shape since the Chinese word for “horn” is jiao.
What are gyozas 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.
Is gyoza a fried dumpling? ›
Gyozas are Japanese dumplings that are typically made with a pork and vegetable filling. They are pan-fried or steamed, and are often served with a dipping sauce. Dumplings, on the other hand, can be found in many different cuisines.
Are dumplings Chinese or Japanese? ›
Its Japanese cousin is the gyoza. What's the difference between a jiaozi and gyoza? Turns out the two have a few key differences despite being quite similar. Originating in China, the dumpling, more commonly called the pot sticker, is made of wheat flour dough wrapper filled with meat and/or vegetables.
How many folds are in gyoza? ›
Using your right thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the center toward the right. Once you make 3–4 pleats, continue with the left side of the gyoza.
Is gyoza eaten hot or cold? ›
I learned this gyoza recipe while living in Japan. These pot stickers can be served hot or cold, with or without the dipping sauce.
What do Americans call gyoza? ›
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.
gyo·za gē-ˈō-zə plural gyoza or gyozas. : a crescent-shaped dumpling consisting of a thin wrapper that is filled usually with meat, seafood, or vegetables.
Is a wonton a gyoza? ›
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!
What is a fun fact about gyoza? ›
Gyoza was Invented to Treat Frostbitten Ears (Maybe)
Zhang believed this was due to poor nutrition and a lack of warm clothing amongst the poor in China and would fill dough wrappers with a mixture of boiled lamb, peppers and various other medicines.
Are gyozas healthy? ›
The wonton skins you buy from the store, or make at home, are made from all-purpose flour, water, and a little salt. The dough is roughly equivalent to what you'd use to make a pastry, minus the fat. No, regular steamed or pan-fried gyoza aren't that unhealthy.
Can I boil gyoza? ›
Pour in plenty of water to a pot and boil the water. Add in the gyoza to cook. The gyoza will start to float up when it is cooked. Drain well, and place the gyoza on a plate.
Is gyoza just potstickers? ›
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.
What does gyoza translate from Japanese to English? ›
Meaning of gyoza in English
a Japanese food consisting of meat or vegetables wrapped in dough (= flour and water mixed together) and fried in oil: We had Japanese gyoza to start.
