Gyōza is one of those dishes that I will definitely order whenever I go to Japanese restaurant. Gyōza is originally a Chinese dish before becoming a staple in Japanese cuisine. Jiaozi or potsticker is the equivalent of gyōza in Chinese dish. Gyōza typically consists of ground meat, garlic, cabbage, nira (Chinve vhinces), soya sauce, and sesame oil, which is then wrapped into thinly rolled piece of dough and sealed by pressing the edges together or by crimping.
Like jiaozi, gyōza can be boiled, steamed, pan frying and deep frying. The most popular preparation method if pan frying, which is called yaki-gyōza (焼き餃子). The dumpling is first fried on one flat side to create a crispy skin. Then, water is added to the pan and covered with lid, which then forms steam to cook the upper part of the gyōza. In this case, gyōza is the equivalent of potsticker or guotie (锅贴) in Chinese. Usually, a soya based dipping sauce is accompanied with gyōza. For those who like a bit of spiciness in food, rāyu(ラー油, known as làyóu (辣油) – a chili pepper infused sesame oil) can be added. The way I like the dipping sauce is to add some Japanese chili powder in the soya sauce.
Making gyōza could be quite a lengthy process if you are also making the dough from scratch. I tend to buy gyoza wrappers from Chinese/Japanese supermarkets. When comes to wrapping the gyōza, I think it’s down to practise. I started off not very good but after wrapping a few ugly looking gyōza, they started to improve. I still think that my skill is not perfect and I still need more practice to make them nice looking. Having said that, I might have to wait until I finish all my gyōza in the freezer! I made lots of them, probably about 40-50!
As you may or may not know, Harumi Kurihara is always my inspiration in Japanese cooking. Her book, Harumi’s Japanese Cooking is one of my favourites that I will not get bored in reading and referring to! She is very talented and all her food are really healthy and yummy. I once made Chawan Mushi, based on her recipe too. Her recipes are worth trying. So, you may want to give her authentic gyōza recipe a go!