Gyoza

Gyōza (餃子) is the Japanese word for Jiaozi[?] (饺子) a dumpling[?] of Chinese origin. Many recipe variations exist, the most common one found in Japan is a mixtures of minced[?] pork, cabbage, and nira, seasoned with soy sauce, rice vinegar and sesame oil, wrapped into thinly rolled piece of dough[?].

Gyoza shops can be found throughout Japan, but more commonly they are sold as a side dish in ramen restaurants. The most popular preparation method is called yaki-gyōza (焼き餃子) where the dumpling is first fried on the backside, later water is added. Sealed with a lid the upper part of the gyoza is steamed until the water has evaporated. Other popular methods include boiling (水餃子; Sui-gyōza) and deep frying (揚げ餃子; Age-gyōza). Dipped into a sauce of rice vinegar, soy sauce and/or spiced oil, they are best enjoyed while still steaming hot.

See also

• Japanese cuisine
• Chinese cuisine
• Dim sum