These Japanese pan-fried dumplings, Gyoza,Juicy on the inside, crispy and golden brown on the outside.餃子
Gyoza 餃子 or Japanese dumplings is as ubiquitous as ramen in Japan. ぎょうざYou can find these mouthwatering dumplings being served at specialty shops, izakaya, ramen shops, grocery stores or even at festivals.餃子 Often served in a group of six or eight, Japanese enjoy gyoza not only as snack but also as a main meal alone. ぎょうざThey come in carb, vegetables and protein in one parcel after all.餃子
The original Chinese dumplings are called Jiaozi (餃子). These dumplings consist of ground meat and vegetable filling that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (水餃), steamed (蒸餃), pan-fried (煎餃, we call potstickers), or deep fried (炸餃子).餃子
So what is the Japanese version like?ぎょうざ The key characteristic of gyoza (餃子 or yakigyouza) lies on its cooking method, which involves both pan-frying and steaming. They are first fried in a hot pan until crispy brown on the bottom sides, then a small amount of water is added before the pan is covered to quickly steam the entire dumplings.ぎょうざ This technique gives gyoza the best mix of textures, 餃子where you get crispy bottoms and tender soft tops that encase the juicy filling inside.餃子