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
The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.
What do Japanese eat with gyoza? ›
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.
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.
What is the difference between gyoza and 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.
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.
Are gyoza dumplings steamed or fried? ›
The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.
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 difference between wonton and dumpling and gyoza? ›
Dumpling wrappers are much thicker than Wonton wrappers. In Chinese cuisine, there are many distinct varieties of dumplings, and a wonton is one of them. Wontons are often filled with meats, pork, or vegetables, however, dumplings can be eaten with or without a filling across the world.
What is Japan's number 1 gyoza? ›
N°1 GYOZA IN JAPAN: Ajinomoto gyoza are the best-selling gyoza on the Japanese market.
What does gyoza mean in English? ›
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. Gyoza are very versatile—you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup.
Serve alongside brown rice or rice noodles for a more filling, nutritious dinner.
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 gyoza called in Japanese? ›
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.
Which Japanese city is famous for gyoza? ›
Utsunomiya City in Tochigi Prefecture is famous for its gyoza dumplings.
What is the difference between wonton and 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!
Are gyozas meant to be cold? ›
After it has been cooked it is best to eat it straightaway while it's still hot, though some people like a cooler, or even cold, gyoza, however you don't just eat it as it is. If you are eating in a restaurant then they will provide a dipping sauce, and if you buy it in a supermarket it will normally come with a sauce.
What is the difference between Bao and gyoza? ›
Bao buns, or baozi, are very similar to jiaozi in concept but provide a different eating experience. The primary difference between baozi and jiaozi is that baozi uses a leavened dough. Unlike the simple water and flour mixture for jiaozi, bao dough is made from flour, soy or dairy milk, sugar, and yeast.
