Let’s cook in quarantine period: Make perfect pan-fried Japanese Gyoza with this easy-to-follow recipe

Gyoza is the Japanese name for the half moon-shaped dumplings served in Asian restaurants as an appetiser or side dish, and this recipe will show you how to make them with a wonderfully flavoursome pork and vegetable filling. Serve these bite-size flavour sensations with a little soy sauce alongside a main meal. And the following article would like to guide you to read how to make delicious and simple Gyoza dumplings at home. Let’s explore!

History of Gyoza

Gyoza is also known as Japanese effervescent. This is a dumpling filled with minced meat and vegetables wrapped in a thin layer of dough. Gyoza cake is originated from China and extremely famous in Japan with fillings including minced pork, Nira chives, scallions, cabbage, ginger, garlic, soy sauce and sesame oil, …

Gyoza originated from China, but youza in Japan was eaten for the first time by the person named Tokugawa Mitsukuni was also the first in Japan to have eaten Ramen noodles and cheese. Gyoza originates from the reading of 餃子 in Chinese Shandong dialect and is written using Chinese characters with the same pronunciation as Japanese sound.

Gyoza was officially popular in Japan since World War II. Gyoza has a similar shape to Pierogi, unlike Chinese Jiaozi, Japanese Gyoza of Japan has a unique flavor of garlic and served with soy sauce tare with rice vinegar / or rayu. In addition to restaurants, you can find Gyoza dumplings in supermarkets across Japan, Yaki Gyoza is sold as a side dish of ramen and Chinese restaurants.

Types of Japanese Gyoza

In Japanese cuisine Gyoza is quite popular and popular, you can easily find Gyoza at ramen shops, Chinese restaurants or izakaya – Japanese style pub. Gyoza is usually processed according to the three most popular types: Yaki Gyoza (pan-fried dumpling), Sui Gyoza (water-based dumpling) and Age Gyoza (deep-fried dumpling), in addition to cheese-gyoza.

Yaki Gyoza (Pan-fried dumpling)

This is the most common form of Gyoza, also the most common type that holds certain toughness and crunchiness to the dish. Accordingly, the Gyoza will have a soft side and one will be fried.

Sui Gyoza (Boiled dumpling )

Compared to Yaki Gyoza, dumpling is not very popular in Japan. Often this dish will be found at Chinese restaurants or restaurants that serve Gyoza cakes. When enjoying this dish you will be a little more chan soups.

Age Gyoza (Deep fried dumplings)

Age Gyoza are dumplings that are fried in boiling oil with an irresistible crunch. This dish will be served with a special sauce, or mayonnasie, chutney, ketchup.

Gyoza cheese

Gyoza cheese is a pretty “western” recipe for traditional dumplings, Gyoza cheese is made up of three main types of cheese: Mozzarella, Provolone and Asiago mixed with lean minced meat and green onions. The yellow outer shell and greasy cake filling make it hard to match

Recipe and start making Japanese Gyoza!

Preparation and preliminary processing: 20 mins
Processing: 60 mins


300 g ground pork
Half onion (50 g)
100 g Chinese cabbage (3-4 leaves)
70 g shiitake mushroom
100 g shallots
Spices: salt, sugar, seasoning, ground pepper, monosodium glutamate, minced garlic, onion, sesame oil
Rice vinegar, soy sauce, paprika
250 g all purpose flour
120 ml of filtered water

How to make?

Finally, how to enjoy the Gyoza in best way?

Delicious gyoza is indispensable sauce. Mix 4 tbsp of soy sauce with 1 tbsp of rice vinegar, half a teaspoon of sesame oil, 1 pinch of paprika, 1/4 tbsp of sugar (or MSG) and stir.

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