Gyoza – 餃子

“Gyoza” is one of my favorite Japanese/Asian food. And I say “Asian” because this food comes from China where Gyoza is called “Jiaozi”.

Gyoza/Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. – Wikipedia

The Chinese “Jiaozi” are usually filled with meat or vegetables and they are prepared boiled or steamed, in the case of the Japanese “Gyoza” the preparation is very similar but they are fried and usually have more garlic.

Gyoza
Japanese style fried “Gyoza”.

8 Replies to “Gyoza – 餃子”

  1. I love gyoza! I have it almost twice or three times a week. I heard many Japanese girls avoid it due to its garlic content. But I love it just the same!

  2. There’s a very interesting gyoza shop at Gora (on the way to Hakone), they serve all kinds of gyoza. I have been there once and really liked it. Corn Gyoza was perfect!!

  3. Just to clarify…the Chinese don’t just boil or steam these type of dumplings. Gyoza are the Japanese version of Chinese “guo tie” which are also pan fried. Chinese boiled dumplings are more comparable to what the Japanese call “sui gyoza”.

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