Gyoza | Japanese Gyoza Recipe - Rasa Malaysia (2024)

FAQs

What are the three types of gyoza? ›

In Japan, gyoza is almost exclusively pan-fried and steamed, served on its own or with a salty and tangy dipping sauce. Dumplings can be boiled, steamed, or fried; served as is, with a spicy sauce, or in a soup.

The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

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.

Steam-frying, or the potsticker method, is employed for dumplings like gyoza and gow gee (also known as jiaozi or guo tie). The dumplings are seared on their base to create a golden, crispy bottom, and then water is added, and they are covered to steam through.

Gyoza are a Japanese version of jiaozi that were developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II.

Gyoza is usually dipped in a mixture of soy sauce and rice vinegar with some chili oil called ra-yu dribbled in. Often it is either served as a side order to ramen, but in Japan, you can also find people eating it with rice. Depending on the type of gyoza, the sauce it is eaten with may vary.

Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

How do you keep gyoza crispy? ›

Add ¼ cup of water to the pan, IMMEDIATELY cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. Remove the lid to evaporate any remaining water. Add 1 teaspoon sesame oil around the frying pan. Cook uncovered until the gyoza is nice and crisp on the bottom.

So yes, making gyoza with raw meat, done with some care, is safe. Thanks for your detailed response. This will be my first time making gyoza. I made Mediterranean soup the other night, and the recipe said to cook the chicken before throwing it into the rest of soup- it mentioned something about salmonella.

Their origin stems from China with the invention of Jiaozi. 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.

I'm sure the ingredients of Gyoza (pork dumpling) are the same but its skin (wrapper) is different. Chinese people like to have Gyoza in soup. So their Gyoza skin is thick to protect the taste of meat and vegetables inside. On the other hand, Japanese people like baked Gyoza with a thin wrapper.

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.

Garlic, ginger, and scallions are the classic flavorings for gyoza. I use a tablespoon of minced fresh garlic, a teaspoon of grated fresh ginger (use a spoon to peel the ginger before grating it on a microplane grater), and two ounces of minced whole scallions (about three scallions).