Citizens, gyoza are the Japanese version of Chinese potstickers (jiaozi), but with a more refined outlook on life. 😉
The Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters. The selection of characters indicates that the word is of non-Japanese origin.
The most prominent differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, the light seasoning of Japanese gyōza with salt and soy sauce, and the fact that gyōza wrappers are much thinner.
Of course, jiaozi vary greatly across regions within China, so these differences are not always substantial. Gyōza are usually served with soy-based tare sauce seasoned with rice vinegar and/or chili oil (rāyu in Japanese, làyóu (辣油) in Mandarin Chinese).
The most common recipe is a mixture of minced meat, cabbage, Asian chives, and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly rolled dough skins. In essence, gyōza are similar in shape to pierogi.
Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants.
The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the dumpling is steamed. Other popular methods include boiled sui-gyōza (水餃子) and deep fried age-gyōza (揚げ餃子).
My recipe is based closely on one from brandoesq.blogspot.com, whose phenomenal recipe and technique proved extraordinarily difficult to add to! Nonetheless, I have made some modifications to better suit my personal taste and I use my own dipping sauce.
Battle on – The GeneralissimoPrint
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