Gyoza has become one of the favorite foods of the Japanese, but its origins are in mainland China. Guozas are often served with ramen (also called ramen) and are a great accompaniment to alcoholic beverages. In Japan, the variety boils down to two fillings: cabbage with minced pork or vegetables (for vegetarians). However, there are three ways to prepare a gyoza. Check it out below!
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What is Gyoza?
This food is characterized by being a pastry with a light and soft texture. It can be made in a few ways, such as boiled and consumed in broths and stews, grilled on a thin, crispy base, steamed, or deep-fried.
Thus, it is a versatile preparation that can be served in main courses, as an aperitif and even with a drink. One of its main features is the succulent filling, loaded with generous amounts of garlic, ginger and cabbage.
Three ways to eat gyoza
There are three common types of gyoza, although some chefs like to get creative and put their own spin on the Japanese dish. Below we will show you the three methods for cooking gyoza.
- Yaki gyoza or gyoza with fried base
Fried dumplings, called Yaki gyoza, are made to make the dough with a crispy base. It can be said that this is the most popular cooking method, found in many restaurants.
In its preparation, the dumplings are fried until the underside is crispy and then the mixture of water and cornstarch is added to the pan. Finally, they are covered to steam for a few minutes, ensuring a very juicy stuffing.
- Sui gyoza or boiled gyoza
Those known as Sui gyoza are usually made boiled and eaten in a thin soup. Less common than the dumplings mentioned above (Yaki gyoza), this style is often found on the menus of Chinese restaurants and gyoza specialty restaurants.
Typically, winter is a pretty common time to enjoy this recipe, as the warm broth can be comforting. This cooking method accentuates the flavor of the filling and is more popular due to the milder flavor of the dough.
- Age gyoza or fried gyoza
According to Japanese food guides, the most unusual of the three types of dumplings is Age gyoza or deep-fried gyoza. This option uses whole dumplings fried in vegetable oils and, like Sui gyoza, this type is mostly found in Chinese or gyoza restaurants.
