Gyoza | Japanese Gyoza Recipe - Rasa Malaysia (2024)

FAQs

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.

While some dumplings wrappers can be similar to the thin gyoza wrappers, many Chinese dumplings and potstickers are wrapped in much thicker dough wrappers. In Japan, gyoza is almost exclusively pan-fried and steamed, served on its own or with a salty and tangy dipping sauce.

They can all be good, but here, our goal is to perfect the classic combo of pork and Napa cabbage. The simplest recipes have you knead together pork, minced cabbage, and aromatics like garlic, ginger, and nira (Japanese garlic chives; scallions will do just fine).

Gyoza: The Japanese version of guo tie, gyoza feature a much thinner skin and a pork-based filling that's often flavored with garlic. They're served pan-fried at ramen shops and even Chinese restaurants.

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.

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.

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.

Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only – don't turn them over, you just want one crispy side.

By using hot air to cook off the dumplings, you get that sought-after crunch without the oily pay-off, keeping the calorie intake low. So it turns out store-bought gyozas are actually as healthy as everyone says. The only downside of this craze is that they keep selling out.

In Korean cuisine, mandu generally denotes a type of filled dumpling similar to the Mongolian buuz, a Tibetan-Nepalese momo and Turkic mantı, and some variations are similar to the Chinese jiaozi and the Japanese gyoza. They are similar to pelmeni and pierogi in some Slavic cultures.

Which gyoza is the best? ›

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.

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.

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.

Gyoza fillings can be seasoned with a variety of flavors. Nira (garlic chives) is one of the most popular choices but onion, garlic, ginger, sesame oil, and sesame seeds are also commonly used.