Gyoza
Japanese Name:
餃子
Romaji Name:
gyouza
Description
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Gyoza is a popular Japanese dish consisting of dumplings typically filled with ground meat (usually pork), vegetables, and seasonings, then either pan-fried, steamed, or boiled. While gyoza has its roots in Chinese cuisine, it has become a beloved dish in Japan, with its own distinctive preparation and flavor variations.
History
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Gyoza are Japanese-style dumplings filled with ground meat and vegetables, usually pan-fried.
They originated from Chinese jiaozi, brought to Japan by returning soldiers and immigrants in the early 20th century.
After World War II, gyoza became widely popular in Japan, adapted to local tastes with thinner skins and garlic seasoning.
They are commonly served as side dishes, in ramen restaurants, or as home-cooked meals.
Gyoza can be boiled, steamed, or pan-fried, with pan-fried “yaki-gyoza” being the most popular style.
Today, gyoza are a beloved part of Japanese cuisine, served in restaurants, homes, and convenience stores nationwide.