Gyozas, the star starter of recent years (2024)

They have existed for centuries, but in our country they have become very famous in recent years. We are talking about gyozas, small dumplings very typical of different Asian countries that, for some time now, have conquered the palates of the Spanish. Where are you from? What country do real gyozas come from? What is the original filling? We tell you everything in this article.

What are gyozas?

If you've just landed in the world and it's the first time you've heard of this food, we'll tell you that gyozas are, to put it briefly, Asian dumplings. Although the name that has become popular is that of gyozas, it is believed that they originally come from China, where they are called jiaozi.

Typically, gyozas are made of a thin dough filled with minced meat and vegetables, which is wrapped, closed by hand, and served fried, steamed, or boiled. Over time, the filling has evolved and now there are all kinds of gyozas: chicken, prawns, pork, vegetarian... Of course, they always have to be accompanied by a good dipping sauce, a mixture of soy sauce, vinegar , sesame and more.

Gyozas, the star starter of recent years (1)

Origin of gyoza

Although, as we mentioned before, the name that has become most popular in Spain is Japanese, these Asian dumplings originate from China. The exact history of gyozas is not known, but it is clear that the Chinese population has been feeding on these delicious snacks for many centuries.

The same goes for the name, whose origin is uncertain, but many say it comes from the word jiǎo (角), which means horn and alludes to the shape of gyozas or jioazis.

Although it is a very common food throughout the year, in China it is very typical to consume them during the New Year. According to tradition, its shape, similar to the tael (an East Asian unit of weight) brings good luck in the economy for the coming year.

And how did jioazis come to Japan and become gyozas? According to many, this happened during World War II so, if this theory is true, this food has been in Japanese cuisine for relatively few years.

But gyozas or jioazis are not unique and exclusive to China and Japan. Throughout the Asian continent we find them in many countries, but with different names. For example, in Korea they call them mandu.

Gyozas, the star starter of recent years (2)

Are gyozas healthy?

Asian food is generally quite healthy, but as with any dish, nothing in excess is good. Gyozas are quite healthy, but they depend a lot on the content and the type of cooking. A gyoza stuffed with pork and fried is not the same as one with steamed vegetables.

Gyozas, the star starter of recent years (3)

Where to eat gyoza?

As you may have noticed, gyozas are an increasingly common dish in many restaurants. If you want to eat gyozas in Madrid, Bilbao, Valencia or Barcelona, ​​we are waiting for you at the Pure Cuisine restaurants, where we have these dumplings stuffed with pork, vegetables and mixed. Take advantage!

Gyozas, the star starter of recent years (4)
Gyozas, the star starter of recent years (2024)

FAQs

Gyozas, the star starter of recent years? ›

Typically, gyozas are made of a thin dough filled with minced meat and vegetables, which is wrapped, closed by hand, and served fried, steamed, or boiled. Over time, the filling has evolved and now there are all kinds of gyozas: chicken, prawns, pork, vegetarian...

What is the history of gyozas? ›

The Origin of Gyoza

The gyoza was first introduced to Japan in the early 1800s from mainland China. Yet, gyoza, "jiaozi" in Chinese, wasn't widely eaten in Japan until after World War II. Japanese soldiers, returning home after the war, missed eating the cheap and delicious Chinese street food.

Are gyozas Japanese or Chinese? ›

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 some interesting facts about gyoza? ›

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.

What is the difference between gyoza and dumplings? ›

Gyoza are a type of crescent-shaped Japanese dumpling consisting of thin dough wrappers with a meat (traditionally pork) and vegetable filling. All gyoza are dumplings, but not all dumplings are gyoza, as this term refers to the specific style of dumplings enjoyed in Japan.

Why is gyoza important to Japanese culture? ›

Gyoza is typical of Japan in that Japanese cuisine has adapted the traditional Chinese dumpling recipe to the taste of the Rising Sun. This Japanese dumpling, therefore, descends directly from the jiaozi of the Middle Kingdom, which consists of an envelope of wheat-based dough sealed around pork and vegetable stuffing.

Who made gyoza first? ›

The origin of Gyoza in Japan is said to be a simple dumpling in mainland China. Fossils thought to be the oldest ancient dumplings have already been found in the ruins of the ancient Mesopotamian civilization around 3000 BC.

Are gyozas healthy? ›

Are gyozas healthy? Asian food is generally quite healthy, but as with any dish, nothing in excess is good. Gyozas are quite healthy, but they depend a lot on the content and the type of cooking. A gyoza stuffed with pork and fried is not the same as one with steamed vegetables.

What is Japan's number 1 gyoza? ›

Ajinomoto is ranked number one gyoza in Japan! It's hard to find more convincing proof of authenticity than the success we have had with a nation of demanding foodies and ravioli experts!

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. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.

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 “little child” (used as a diminutive suffix)

What is the age of gyoza? ›

Age gyoza is a Japanese gyoza variety that's deep-fried. The dish consists of a wrapper that's filled with different kinds of ingredients such as kimchi, shrimp, mushrooms, and pork, among others.

What culture is gyoza? ›

Just like many foods, gyoza are a Japanese adaptation of an original Chinese version, in this case the dumplings called jiaozi. The filling is usually pork along with some aromatics, herbs, and vegetables like garlic and cabbage.

What is gyoza vs 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.

Why does gyoza taste so good? ›

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.

Can gyoza be eaten 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 is the origin of gyoza in Japan? ›

Gyoza began to be more widely consumed in Japan after World War II. Returnees from China, including military personnel and the Manchuria Development Corps, reproduced the dumplings they had eaten in China, bringing this new food to their homes.

What is the tradition of gyoza? ›

It's like some kind of unspoken tradition that mum makes the filling then one of us – sometimes all of us – gather to help wrap them. Though you can find gyoza in many eating places in Japan, the most traditional place they are found is in ramen joints. A big bowl of steaming ramen and a side of gyoza.

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