Gyozas
Japanese dumplings, commonly filled with ground pork and vegetables.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Gyoza's origins trace back to Chinese jiaozi. Introduced to Japan after World War II by Japanese soldiers returning from Manchuria, they adapted the recipe and cooking methods to suit Japanese tastes, resulting in a smaller, more intensely flavored dumpling. Over time, gyoza evolved into a distinctly Japanese dish, distinct from its Chinese counterpart.
Gyoza is a popular and accessible dish in Japan, enjoyed in various settings from izakayas (Japanese pubs) to family dinners. It's considered a comfort food and a social dish often shared among friends and family.
Izakaya Staple
Gyoza is a quintessential izakaya dish, typically enjoyed alongside beer or sake. It's a casual and convivial dining experience.
Family Meal
Homemade gyoza is a common family meal, with everyone often participating in the wrapping process. It's a fun and interactive culinary experience.
Gyoza Festivals
Some regions in Japan are famous for their gyoza, holding annual festivals dedicated to the dish, showcasing various regional variations and flavors.
Gyoza offers a savory and umami-rich flavor profile, characterized by the juicy filling and crispy base.
The primary flavor components come from the ground pork, providing a rich meaty base. Vegetables like cabbage, garlic chives (nira), ginger, and garlic contribute layers of savory, pungent, and subtly sweet flavors. Soy sauce, sesame oil, and often sake or rice vinegar add umami, richness, and depth. The thin wrapper crisps up beautifully when pan-fried, offering a textural contrast to the succulent filling, and the dipping sauce usually a mix of soy sauce, rice vinegar, and chili oil further elevates the flavor.
Achieving a Juicy Filling
Mix the ground pork vigorously with the vegetables and seasonings to create a slightly sticky filling. Adding a small amount of water or stock can also help to keep the filling moist.
Perfectly Crispy Base
Use a non-stick pan and enough oil to cover the bottom. After steaming the gyoza, allow the water to evaporate completely before drizzling sesame oil around the edges for extra crispiness. Resist the urge to move the gyoza until the bottoms are golden brown.
Preventing Soggy Gyoza
Don't overcrowd the pan. Cook the gyoza in batches to ensure even browning and prevent steaming instead of frying. Also make sure to use enough oil.
Explore additional Dumplings dishes and restaurants
Explore DumplingsDiscover top dining spots and culinary experiences in Luzern.
Explore LuzernLearn more about the food culture, restaurant scene, and culinary heritage of Switzerland.
Explore Switzerland