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What is Gyoza?

Table of Contents

  1. The Origin of Gyoza

  2. Did you know? Steam-fried Gyoza is Japan’s Original!

  3. How to make basic gyoza

  4. Homemade vs. Specialty Restaurant

  5. Go local! Visit Gyoza town and try local gyoza!

  6. Management of Gyoza restaurants with high profit margin

  7. Summary

1. The Origin of Gyoza

The origin of Gyoza in Japan is said to be a simple dumpling in mainland China. Fossils thought to be the oldest ancient dumplings have already been found in the ruins of the ancient Mesopotamian civilization around 3000 BC.

We assume that they already cooked and ate dumplings in China around the same time and that they were then introduced to India and then to neighboring countries.

In China, gyoza (called jiaozi in Chinese) is commonly cooked and eaten boiled. In the northern areas, the wrapper/skin is thicker and mostly boiled, while in the southern regions, they are usually eaten as small steamed or soup dumplings made into bite-sized pieces.

2. Did you know? Steam-fried Gyoza is Japan’s Original!

Gyoza, a favorite of all Japanese people, from children to adults, is one of Japan's indispensable dishes at Chinese restaurants and Ramen shops. It has become such a popular dish that specialty gyoza restaurants and gyoza izakayas(Japanese sake bar and dining).

Although gyoza is now well and truly accepted as a "Japanese food," you be surprised to know that it was not until after World War II that gyoza became popular in Japan. It is said that the Japanese style of yaki-gyoza (steam-fried style) was first introduced by a Japanese soldier who traveled to Northern mainland China when he returned to his hometown in Japan from China after World War II.

The present style of yaki-gyoza, in which raw gyoza is first steamed and then fried in the same pan, was born in Japan after WW II and took root in this country. The skin of yaki- gyoza is very crispy, and when you take a bite, juice from filling spreads to your mouth.

It is said that garlic was added to gyoza in the city of Fukuoka located in the north of Kyushu, the southernmost of the four major Japanese islands, where coal mining was flourishing, giving mine workers a stamina boost, and then spread throughout Japan.

In China, as an auspicious dish for New Year's and other occasions, they are often shaped like a round or purse to bring good fortune, and the folds of the skin are to approximate the shape of money and are molded. The folds of the skin are molded to resemble the shape of a coin.

Gyoza is so popular that it is called the national dish of Japan. Since you are going to great lengths as a pro, let's learn the various ways of cooking gyoza, such as boiled gyoza, soup gyoza, steamed gyoza, and fried gyoza.