Gyoza

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Gyoza is kind of Chinese dumplings popular in Japanese cuisine. This dish is also popular by the names ‘jiaozi’ and ‘pot stickers’.
 

Gyoza recipe is often confused with wontons. However, both the dishes have different ingredients and style or preparation. The outer covering of gyoza is chewy and thick. The shape is also oblate and flat. They typically look like a double saucer. On the other hand, wontons have thin and soft skin. Even the shape and ingredients are quite different from the former.
 

Gyoza is the most popular dish served during the Chinese New Year in the provinces of northern region. There are different varieties of these Chinese dumplings that are popular in different parts of the world.

 

History of Gyoza Recipe

Though gyoza is a Chinese dish, but it has gained immense popularity in Japanese cuisine as well as in Eastern and Western parts of Asia. The origin of these dumplings dates back over four million years ago. The first time the food was mentioned as ‘guotie’ in the literature during ‘Song Dynasty’ in the period of 960-1280 AD.
 

Various traditions are associated with gyoza in China. It is believed by the Chinese that serving this dish at the time of festivals and special occasions would bring wealth and prosperity in the house. This notion is due to the fact that the shape of these dumplings seems like ‘yuan bao’, the ingots used during Ming Dynasty and also the name of the dish sounds like the paper money used in earlier times.

 

Ingredients Prescribed by Gyoza Recipe

Ground meat or vegetables are the most important ingredients used in gyoza. The meat or vegetables are filled in a dough wrapper. The commonly used meat for filling is pork, chicken, seafood, beef and lamb. Any of these meats is mixed with chopped vegetables and seasonings to make a delectable stuffing.
 

Among the vegetables used; carrot, cabbage, spring onion, leek and garlic are very popular. For seasoning the filling mixture for gyoza, salt, pepper and vinegar may be used.
 

Vegetarian dumplings can be prepared by eliminating the meats from the recipe. Tofu may be incorporated to add the texture to the stuffing.
 

Wrap is usually prepared with flour dough sheet. The dough is made with flour and water, with or without salt. In few variations, egg is used instead of flour wrap.

 

Method of Preparation of Gyoza Recipe

Different style of dumplings or gyoza is prepared with different methods. Boiling, steaming and shallow-frying are the commonly used methods to make these Chinese dumplings.
 

A sheet of dough is prepared to fill the stuffing. The sheet should not be very thin as there are chances for tearing of the wrap while cooking. The stuffing can be prepared in advance and used at the time of actual cooking. Once the sheet is filled with stuffing the wrap is folded in the desired shape. Most common shape for gyoza is like flat double-saucer. The edges of the wrap are sealed with the crimping method. Corn flour paste may also be used to seal the edges of the wrap.
 

In the end, the dumplings can be cooked with either of the mentioned method until the outer surface becomes firm and chewy.

 

Serving Gyoza

Gyoza can be eaten at any time in a day. Traditionally, the dish is served during special occasions in Chinese culture. The best accompaniment served with these dumplings is soy-vinegar dipping sauce. Any other hot sauce of garlic sauce may be served with the dish.

 

Health Facts Related to Gyoza Recipe

Gyoza is a healthy dish. According to the old Chinese literatures, the shallow fried or pan-fried version ‘guotie’ is exceptionally beneficial for the human soul.