Day 11: Gyoza
These precious little bundles of dumpling goodness originally came from China many centuries ago but have been appropriated into Japanese cuisine and called gyoza. (The name uses the same characters as the Chinese word but is pronounced differently.)
Although the ingredients inside the dumplings can vary based on restaurant or region, the standard filling is a combination of minced pork, cabbage, chives, garlic and ginger.
In fact, the Japanese variety can normally be differentiated from its Chinese original because it’s got a lot more garlic in it.
The gyoza are normally dipped in a vinegar-soy sauce before being eaten, which helps offset all that garlic inside it. The Japanese version of the dumplings are also normally lightly flavoured with soy and salt, so the combination with the sauce works well together.
Gyoza tend not to be eaten as a full meal in Japan. They are commonly eaten as a starter or a side dish at noodle restaurants – or as a snack to go along with some beer or sake drinking.
It’s a pity because they’re so tasty I sometimes think I could eat a whole plate of them for dinner!
These ones are from a noodle bar in the city of Kawasaki, an hour south of Tokyo. For five dumplings it cost 350 yen (US$3.55) and they went perfectly with the bowl of soupy ramen I had with them.
7 thoughts on “Gyoza: 30 Days of Japanese Food”
The best! I had a serving with tonkotsu ramen last night. Think it offset the gym session I did before that, but it was worth it!
I am convinced every single Japanese dish is good for you. Especially gyoza! I won’t hear a single person say otherwise!!
Thank you, kind sir!
In all my travels around Japan I made sure I had gyoza at least once daily… I was never disappointed! (Massive craving right now, thanks!)
Daily?! Wow, that’s commitment. But I don’t really blame you. They’re pretty oishi!
I love gyoza! I just love the taste of it and whenever I have the chance to, I eat them! ^___^