What is Gyoza?
Gyozas are Japanese-style dumplings. Originated from Chinese jiaozi (dumplings), gyoza has become a mainstay of Japanese cuisine, a staple that is very popular in and outside of Japan.
In the United States, you can find gyoza at Japanese restaurants and Asian-themed restaurants.
How To Prepare Japanese Dumplings
There are four ways of preparing gyoza: steamed, boiled, deep-fried, and pan-fried. I am especially partial to pan-fried gyoza, or yaki-gyoza.
It’s hard not to like yaki-gyoza—tiny parcel of juicy filling encased in a dumpling wrapper, pan-fried to crispy golden brown at the bottom, and then lightly steamed to create the nice contrast in mouth feel and texture.
The highlight of gyoza lies in the exceptional and flavor-enhancing ponzu dipping sauce, which compliments and completes the taste.
Gyoza can be served as is without any dipping sauce, but commonly, a Ponzu dipping sauce is served with them.
I personally like my Gyoza sauce to be aromatic so I always add some sesame oil with the Ponzu sauce. Other than that, you can also add some sliced ginger strips with the sauce.
How to Wrap Gyoza
Making gyoza can be challenging to many people if you don’t know how to assemble or wrap the dumpling. Above is the step-by-step picture guide. First, you place the filling in the middle of the gyoza wrapper.
Some regular food stores also carry the wrapper. Secondly, you add water around the outer edges of the gyoza and fold it up into a half moon shape. Thirdly, you form pleats and seal the wrapper tight.
Please take note that practice makes perfect when it comes to making homemade gyoza and wrapping them. so get yourself all the ingredients in this gyoza recipe and start making gyozas at home. I will assure you that it’s easier than it appears to be.
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