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Gyoza is the Japanese word for Jiaozi a dumpling of Chinese
origin. Many recipe variations exist, the most common one found in Japan is
a mixtures of minced pork, cabbage, and nira, seasoned with soy sauce, rice
vinegar and sesame oil, wrapped into thinly rolled piece of dough.
Gyoza shops can be found throughout Japan, but more commonly they are
sold as a side dish in ramen restaurants. The most popular preparation
method is called yaki-gyoza (焼き餃子) where the dumpling is first fried on the
backside, later water is added.
Sealed with a lid the upper part of the gyoza is steamed until the water has evaporated. Other popular methods
include boiling (水餃子; Sui-gyoza) and deep frying (揚げ餃子; Age-gyoza). Dipped
into a sauce of rice vinegar, soy sauce and/or spiced oil, they are best
enjoyed while still steaming hot.
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