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.

While both dumplings can be prepared in various ways, jiaozi usually refers to dumplings that are steamed or boiled – this means they end up with a soft, delicate outer casing. On the other hand, gyoza are more commonly pan-fried, which results in a crispier exterior and juicy, succulent inside.

Mandu is a Korean version of dumpling consisting of minced meat and vegetables wrapped in a thin piece of dough. Popular meat fillings include shrimp, ground beef or pork. And popular vegetables ingredients can include bean sprouts, green onions, shredded kimchi and much more.

Jiaozi (Chinese: 餃子; [tɕjàʊ. tsɹ̩]) are a type of Chinese dumpling.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

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.

What oil to use for 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.

Since then, the momo has evolved into different forms in different cuisines. The Japanese call it gyoza, a variant of the Chinese jiaozi, while in central Asia, it is known as the manti.

Both yaki-gyoza and age-gyoza can come with different kinds of fillings, such as shrimp, cheese, kimchi and more! Sui-gyoza is a slightly different verion which is boiled in water or soup broth, this gives the gyoza wrapper a tender and chewy consistency.

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.