Gyoza
(Jiaozi, ギョーザ, ギョウザ, Giaozi)
The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japanese meals.
They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. The ingredients used in the stuffing are regionally influenced, but most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions.
They are traditionally prepared in three different ways. The most famous are pan-fried gyoza, which are fried and then shortly steamed. Other types include boiled gyoza, usually served in broth, and the less common deep-fried variety. Read more
Traditionally, these scrumptious dumplings are served with a dipping sauce on the side, usually made with rice vinegar, soy sauce, and sesame oil. Since the 1940s, gyoza have been slowly making their progress to become one of the staple foods in Japan, commonly consumed everywhere in the country.
They can be found on the menus of traditional Japanese restaurants and bought at specialized gyoza shops. In restaurants, they are usually offered as a starter, most commonly enjoyed as a snack, followed by a glass of cold beer or traditional sake.
Also, although it is not a side dish per se, gyoza dumplings often accompany ramen.
