Hello, how are you all doing? Here we will introduce delicious food from Japan.
【history】
The roots of gyoza are in China, and it is said that they were historically eaten as a cuisine based on the concept that food and medicine share the same origin. In cold regions, people began boiling meat and vegetables wrapped in wheat dough to warm themselves—this is considered the origin of “shuǐ jiǎo” (boiled dumplings). They became especially popular in northern China as a home-cooked dish and for special occasions.
Gyoza became widely popular in Japan after World War II. People repatriated from China and Manchuria recreated the gyoza they had eaten there in Japan, which eventually led to the establishment of a uniquely Japanese style known as “yaki-gyoza” (pan-fried dumplings).
In China: boiled dumplings are the main focus
In Japan: pan-fried dumplings are the main focus
This difference is one of the interesting aspects of the history of gyoza.
【characteristic】
Gyoza are a dish made by wrapping fillings in a wheat-based dough and then cooking them by frying, boiling, or steaming. Despite their simple composition, the way they are wrapped, cooked, and the choice of ingredients can dramatically change their character.
Texture of the wrapper:
Pan-fried gyoza: crispy on the bottom, chewy on top
Boiled gyoza: overall soft and slightly chewy texture
Steamed gyoza: fluffy and moist
Balance of ingredients:
The classic combination is ground pork + cabbage or napa cabbage + garlic chives + garlic + ginger. The umami of the meat and the sweetness and aroma of the vegetables blend together, making them juicy with every bite.
Pairing with sauce:
The basic sauce is soy sauce + vinegar + chili oil. You can enjoy customizing it according to your taste with extra vinegar, extra chili oil, just salt, black vinegar, etc.
Versatility as both a side dish and a snack:
They can be a side dish with rice, a snack with beer, or a companion to ramen… they shine in any position.
【category】
■Fried dumplings（焼き餃子）
They are cooked in a frying pan or on a hot plate, with water added halfway through to steam them.
The contrast between the crispy, fragrant bottom and the chewy top is what makes them so appealing.
Gyoza are the most commonly eaten dish, both at home and when eating out.
■boiled dumplings（水餃子）
Gyoza dumplings boiled in plenty of water.
The skin is plump and bouncy, and they are often made into soup dumplings.
This is the main type in China, and is also popular in specialty dumplings and Chinese restaurants in Japan.
■Steam dumplings（蒸し餃子）
It’s steamed in a bamboo steamer.
The skin is soft and the filling is juicy.
It’s often served as dim sum and has an elegant appearance.
How was it? There are still many delicious things in Japan.
Be sure to try it when you visit Japan.
Let’s Enjoy！
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