Everyone loves gyoza.
It's a perfect dish to go with rice, and also a great snack.

Originally a Chinese dish, people have been eating gyoza since before Christ by wrapping meat, fish, vegetables, etc. in a skin made from wheat flour. In this article, we will introduce the unknown origins and varieties of this historic dish, as well as recommended ways to enjoy it.

Learn about the history and roots of gyoza

It is said that gyoza originated during the Han Dynasty (around 206-220 BC), when meat, fish, vegetables, etc. were wrapped in wheat flour dough and eaten.

Later, around the 14th or 15th century, it began to be eaten at celebratory occasions such as Chinese New Year.

One theory is that people ate gyoza with the hope of being blessed with money, as the shape of the currency used in China at the time was similar, and another is that the pronunciation of gyoza is the same as "jiaozi," which means "to mate, to be blessed with a child," so people ate it with the hope of being blessed with children. As such, because gyoza has been likened to many auspicious things, it is still popular in China today as a celebratory food.

It is said that after World War II, Japanese people who lived in China could not forget the taste of gyoza they had eaten in Manchuria and began selling them in Japan. They became popular throughout the country for a number of reasons, including that they are "cheap and delicious," "nutritious and easy to prepare," and "easy to make at home."

As gyoza became popular throughout Japan, the way they were eaten, cooked, and seasoned changed to suit the eating habits of both Japan and China. The addition of garlic, which is not included in Chinese gyoza, was a unique Japanese twist.

Types of Gyoza

When you think of gyoza in Japan, the first thing that comes to mind is probably fried gyoza. Fried gyoza is popular in Japan, but there are actually many different ways to eat it by changing the cooking method. In this article, we will introduce a few different types of gyoza. We hope you will find your favorite gyoza.

Boiled dumplings

Boiled dumplings, with their chewy skin and smooth texture, are the most popular way to eat them in China. The standard way to eat them is with thick skin wrapped around a filling, and served with black vinegar and shredded ginger.

In Japan, they are eaten with ponzu sauce or vinegared soy sauce, or as an ingredient in soups and hot pots. By boiling boiled dumplings, you can enjoy the chewy texture of the skin and the smooth texture. The skin tends to soften when added to hot pots, so wrapping two dumplings in layers will result in a chewy, firm skin.

Steamed dumplings

Steamed dumplings, wrapped in chewy, transparent skin, are made in a steamer such as a bamboo steamer. They have a light taste without using oil, and are a great match with seafood such as shrimp and scallops. As they do not easily lose their shape, they are served in China wrapped in a variety of ways, such as half-moon or hat-shaped.

If you don't have a steamer, you can make gyoza at home using a deep frying pan or pot. Place vegetables and mushrooms in a frying pan or pot, then arrange the gyoza on top. Add water, cover, and heat to create a simple steamer. The water will reduce with the steam, so add more water little by little as you steam.

Fried dumplings

"Fried dumplings" are a dish that you can enjoy both the crispy, fragrant skin and the chewy texture. The grilling process adds a fragrant flavor, and adding wings makes for an impressive appearance. With one bite, you can taste the juicy flavor of the vegetables and meat, and they go perfectly with the refreshing dipping sauce.

Fried dumplings

The last dish is the irresistible crunchy "fried gyoza." The crunchy "fried gyoza" has a rich flavor and a crispy texture, and when topped with a smooth sweet and sour sauce, the difference in texture makes a nice accent.

Fried dumplings are not very common, but they have great potential for deliciousness, and you'll be hooked after just one bite. They don't stick together even when they cool down, so they're also recommended as a party dish.

Gyoza trivia

What's the trick to frying delicious gyoza?

There are a few tricks to frying gyoza, such as "not browning properly," "overcooking," and "the gyoza sticking together and the skin breaking." This time, we will introduce some tips to ensure you don't make any mistakes when frying gyoza.

First, heat a frying pan over high heat and add oil. Once the frying pan is hot, turn off the heat and arrange the gyoza. The key here is to leave about 1cm between each gyoza so they don't stick together. By arranging them with space between them, you can prevent the gyoza skin from tearing.

Next, turn the heat to medium and lightly brown the dumplings. Once they are lightly browned, pour in a splash of boiling water, cover, and steam until all the water has evaporated (about 5 to 10 minutes). Once the water has evaporated and you can hear the sound of crackling, open the lid and continue to cook until the dumplings are browned. When transferring to a plate, it's easier to use a spatula. You can also arrange the dumplings so that the browning is visible. Give it a try!

Types of dipping sauce for gyoza

When eating gyoza, the dipping sauce is indispensable. This time, we will introduce a wide variety of gyoza sauces. We have collected everything from the standard to unusual varieties that are a little different from the usual. Be sure to check them out.

Vinegar soy sauce + chili oil

The popular combination of vinegar soy sauce and chili oil is an exquisite match between the refreshing vinegar and the spiciness of the chili oil and the juicy filling. It goes well with a variety of gyoza, from boiled gyoza to deep-fried gyoza.

Vinegar + pepper

The refreshing sourness and spiciness of the pepper make this a sauce with a light aftertaste. It is also recommended for juicy gyoza, well-flavored gyoza, and deep-fried gyoza.

Ponzu sauce and chili oil (optional)

The refreshing acidity of citrus fruits and soy sauce base make this a dipping sauce that is easy for both adults and children to eat. Add chili oil to taste for a spicy flavor and richness.

Mustard + Vinegar Soy Sauce

The pungent mustard flavor is addictive, and when combined with vinegar and soy sauce, it has a refreshing taste. It goes well with a variety of gyoza, from boiled gyoza to deep-fried gyoza.

Yuzu pepper

Yuzu kosho is a familiar dish in Kyushu. It has a refreshing yuzu scent and a lingering hotness. It goes well with pan-fried gyoza dumplings and fried gyoza dumplings.

Mustard + Vinegar Soy Sauce

The grainy texture and unique flavor of the mustard are highlighted, and it goes surprisingly well with the refreshing vinegar and soy sauce. It goes well with deep-fried gyoza dumplings and other dumplings with a rich flavor.

Sesame oil + garlic + salt

Adding sesame oil to the garlic-flavored salt sauce makes it even more flavorful. Try dipping a variety of gyoza into it, from boiled gyoza to deep-fried gyoza.

There are also some unusual and unique looking gyoza like these!

So far we have introduced the types of gyoza and dipping sauces, but recently, gyoza that are not only delicious but also unique in appearance have been appearing one after another. For example, there are more opportunities to encounter gyoza with rich ideas from different restaurants, such as those stuffed with slightly unusual ingredients such as melty cheese or rich kimchi, "no-wrap gyoza" that eliminate the wrapping process, and "photogenic gyoza" that you'll want to share on social media.

One of these is "local gyoza," which have evolved in their own way in each region. In addition to the popular Hamamatsu gyoza and Utsunomiya gyoza, the great thing about local gyoza is that they all have their own unique way of wrapping and ingredients. The appeal of gyoza is that you can wrap whatever you like and enjoy the taste and appearance. Why not try a variety of gyoza?

Enjoy a variety of gyoza, from classic to unique!

In this article, we introduced the history and origins of gyoza, as well as recommended ways to enjoy it. There are many different types of gyoza and ways to enjoy them. Recently, you can enjoy special gyoza at takeout restaurants and restaurants. Be sure to find your favorite restaurant!

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