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Savoring the Sizzle: A Deep Dive into Japan's Gyoza Culture
Contrary to popular belief, gyoza is not just another word for Chinese dumplings. Both dishes are separate yet similar. Their differences may not be too obvious, but they exist, and it is important that you understand them before making either of the two dumplings in the kitchen. So what is gyoza? Read on to find out its meaning, history, regional variations, and differences with its Chinese version.
Introduction to Gyoza
Gyoza is a simple Japanese dumpling made by wrapping a mixture of sliced vegetables and ground meat in a thin dough. It’s basically the Japanese version of jiaozi or Chinese dumpling. Also called potstickers, gyoza tends to contain a wider range of ingredients than its Chinese counterpart.
There are many types of gyoza in Japan, depending on the fillings and cooking methods. Some of its basic varieties include the following:
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Yaki-gyoza: This is the most common kind of gyoza. As its name suggests, it’s basically a pan-fried version of the dish. The exterior tends to be crispy, particularly at the bottom, while the insides are juicy and soft.
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Sui-gyoza: This is a boiled version of Japanese potstickers. It’s often served in savory light broth made from soy sauce, ginger, sesame, and other ingredients. Although not as popular as pan-fried dumplings, they are common in Chinese specialty restaurants.
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Age-gyoza: Pronounced “a-ge gyoza,” this is a type of deep-fried gyoza. They take the crispiness of the dish to an unrivaled level.
You can enjoy different kinds of gyoza by visiting specialty restaurants, izakayas, ramen shops, and even Chinese restaurants within Japan. People mostly eat them with a light sauce made from soy sauce and vinegar. Common ingredients used in gyoza filling include beef, pork, chicken, cabbage, shrimp, tofu, and mushrooms.
The Historical Journey of Gyoza
The origin of gyoza in Japan is peculiar because it consists of two significant stages. It was first introduced to Japan from China in the early 19th century. However, the dish did not gain much popularity and nearly faded out.
After World War II ended, many of the Japanese soldiers who returned home from their posts in China began to miss jiaozi, the dumpling that was a popular street food in Chinese cities. These soldiers are responsible for the second stage of gyoza’s origin in Japan. They shared the recipes they brought back with them and helped create new ones based on the available ingredients at the time.
As the dish’s popularity grew throughout the country, restaurants began to experiment with original recipes, which helped create the gyoza variations we know and love today.
Gyoza vs. Chinese Dumplings: Spotting the Differences
Both gyoza and Chinese dumplings (jiaozi) are forever linked by their shared history. However, the differences between them have allowed each one to appeal to the palates of people in their respective countries. The main difference between the two dumplings is that gyoza’s dough wrappers are thinner than those of jiaozi. We can attribute this difference to the fact that the Japanese versions tend to use machine-made wrappers, unlike the handmade dumpling wrappers that are used in China. Also, the Japanese dumplings tend to have a stronger garlic flavor due to the differences in common ingredients.
The most common method of preparing Chinese jiaozi is steaming or boiling. Hence, they end up with soft and delicate exteriors. On the other hand, most Japanese dumplings are typically pan-fried, leaving them with a crunchy exterior and a succulent interior. In terms of ingredients for the fillings, Chinese dumplings have a stronger affinity for meat.
Regional Variations of Gyoza in Japan
Different regions in Japan have put unique spins on gyoza to create their own versions of the dish. In this section, we’ll take a look at four of the most notable regional variations of gyoza across Japan.
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Hamamatsu: Located in western Shizuoka Prefecture, Hamamatsu is a city famous for its delicious eel (unagi), green tea, and, of course, gyoza. Many consider it to be the gyoza capital of Japan because of the many specialty restaurants that have been selling dumplings in the city since the Taisho period (1912–1926). Every year, thousands of tourists visit the city to explore its various offerings and partake in the annual gyoza festival. Restaurants are famous for using large pans to fry many pieces of gyoza at once. The dumplings in the city tend to contain pork, cabbage, onion, and light seasoning. They are usually served with bean sprouts as a side dish.
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Utsunomiya: The jury is still out on which city has the bigger gyoza culture between Hamamatsu and Utsunomiya, although the former appears to be slightly ahead. There are over 300 shops selling gyoza in Utsunomiya, making it an ideal destination to enjoy the dish. The city is also famous for having several gyoza-themed attractions, including a statue, street, lamp post, and manhole cover. The dumplings in Utsunomiya use traditional ingredients like pork and garlic. However, they also use unorthodox ingredients such as tonkatsu (breaded and deep-fried cutlets), chicken wings, truffles, etc. Utsunomiya eateries have the widest variety in Japan.
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Hokkaido: As one of Japan’s main islands, Hokkaido is famous for its abundant and fresh seafood. It’s little wonder that gyoza from this region contains different kinds of seafood, including shrimps, prawns, and oysters.
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Osaka: Known as the “nation’s kitchen,” Osaka has a reputation for being one of the best places to enjoy traditional dishes. Gyoza is one such dish. The dough wrappers used in Osaka are thicker. Restaurants in the regions also go heavy on the garlic.
The Art of Making Gyoza
While buying gyoza from a store or restaurant is always a good idea, nothing beats authentic, homemade Japanese potstickers. To ensure you get the best possible results, we’ll guide you through the entire process. The first step is to gather all of the following ingredients:
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Cabbage
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Pork (or any other main ingredient)
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Garlic chives or Chinese chives
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Grated ginger
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Toasted sesame oil
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Cornstarch
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Salt
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Soy sauce
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Gyoza wrappers (store-bought)
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Vegetable oil
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Rice wine vinegar
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Chili oil
Preparing the fillings:
You should start by combining the filling ingredients and seasoning before folding them in a gyoza wrapper. Follow the detailed guide below. (Pro tip: we recommend a meat-to-cabbage ratio of 1:1 but you can go as low as 1:1.5, but remember to drain the moisture from the cabbage to avoid soggy dumplings).
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Combine chopped cabbage and salt (1 tsp) in a bowl and set aside for a minute.
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Add ground pork (2 lb), chopped garlic chives (2 cups), grated ginger (2 tsp), toasted sesame oil (2 tsp), and soy sauce (4 tsp) to the bowl and mix well with your hands.
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Sprinkle cornstarch (2 tbsp) on a baking tray.
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Spread one gyoza wrapper and heap some of the mixed fillings (1 tbsp) on it.
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Fold the wrapper over and make 4 pleats to seal the ingredients. Press the wrapper and transfer it to the baking tray. Repeat steps 4 and 5 for the remaining wrappers.
Cooking the dumplings:
The next step involves pan-frying and steaming the raw dumplings until they’re perfectly crispy outside and juicy inside. (Pro tip: start cooking the dumplings as soon as you wrap them for best results).
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Pour vegetable oil (1-2 tbsp) in a skillet and cook it on medium-high heat.
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Place a row of filled wrappers in the hot oil.
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Allow to cook until the bottom of the dumplings turn golden brown.
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Pour a quarter cup of water into the skillet and cover with a lid.
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Cook for 3-5 minutes or until the water has evaporated completely and the tops of the steamed gyoza dumplings are translucent.
Making the dipping sauce:
Your gyoza is ready to be served with dipping sauce. Making this sauce is pretty easy. All you need to do is combine equal portions of soy sauce, rice wine vinegar, and chili oil.
Gyoza’s link to traditional culture in Japan has created several festivals in honor of the dish. The two biggest of these festivals take place in Utsunomiya and Hamamatsu. The Utsunomiya Gyoza Festival is an annual festival that takes place every early November. The location is Utsunomiya Castle Ruins Park, in the center of the city. During the event, members of the official gyoza committee set up food stalls along the streets. You can get extremely cheap and tasty dumplings. The festival has been in existence since 1999.
A similar festival takes place in Hamamatsu every year, organized by the official gyoza society in the city. The festival is a major attraction for tourists looking to enjoy the regional specialty variations in the city. The All Japan Gyoza Festival in Nagakute features gyoza variations from both Utsunomiya and Hamamatsu. It takes place from May 3–5, 2025.
Pairing Gyoza: From Dips to Drinks
You can easily enhance the experience of eating gyoza by including various dipping sauces and drink pairings. We recommend a dip made from a mixture of soy sauce, wine vinegar, and chili oil. You can also try a dip of grated ginger and soy sauce. Other options include peanut salad dressing with chili oil, sweet and spicy kung pao sauce, Japanese noodle soup, or fish sauce with lime juice, sugar, and Sriracha. For drink pairings, feel free to enjoy red wine, white wine, shochu (distilled beverage), sake, green tea, sparkling water, and beer.
Exploring Gyoza Restaurants in Japan
We've curated a list of the best places to enjoy premium gyoza across Japan. Each restaurant has its own unique set of cooking techniques and recipes. Enjoy!
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Kouran (Utsunomiya): One of the oldest gyoza restaurants in Utsunomiya, Kouran is famous for selling dumplings with a traditional crispy exterior and juicy interior.
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Ximuri (Hamamatsu): Here, you can enjoy premium Hamamatsu-style gyoza with onion, pork, and bean sprouts. The restaurant uses a unique hands-on cooking technique to create their dishes.
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KAEDE (Hokkaido): The Sapporo branch of KAEDE offers gyoza with alcoholic drink pairings. Common dumpling options include meat, cheese, and salad.
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Harajuku Gyoza Lou (Tokyo): This is where you can find the best yaki-gyoza and sui-gyoza in Tokyo. It’s located in a very accessible area in Tokyo’s main shopping district.
Gyoza in Japanese Pop Culture
Japanese dumplings have been heavily represented in pop culture, including films, TV shows, and manga. In the anime series Dorohedoro, the Gyoza Fairy is a sentient gyoza with magical powers. Many TV shows also feature the dish along with other Japanese food options.
Conclusion:
The enduring popularity and cultural significance of gyoza in Japan make it a must-try for anyone looking for a taste of Japanese cuisine. Feel free to explore the rich tastes and traditions surrounding this simple yet versatile dish.
There’s a lot more to explore in Japan, and one of the best ways to do so is to check out Bokksu Boutique. We offer a wide variety of lifestyle and snack gift items from Asia.
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