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Cool Japan / Gyoza (餃子/ギョーザ)

http://livedoor.blogimg.jp/gyouzakko/imgs/5/2/524bca00.jpg
(Gyoza (餃子/ギョーザ) A la carte)

The Japanese word Gyoza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters pronounced with Japanese sounds. The selection of characters indicates that the word is of non-Japanese origin.
How To Make Gyoza

The most prominent differences of Japanese-style gyoza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese gyoza are very lightly flavored with salt, soy, and that the gyoza wrappers are much thinner. Of course, jiaozi vary greatly across regions even within China, so these differences are not always substantial. They are usually served with soy-based tare sauce seasoned with rice vinegar and/or Rāyu (known as chili oil in English, làyóu (辣油) in China). The most common recipe found is a mixture of minced pork, cabbage, and Nira (Chinese chives), and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly-rolled dough skins. In essence, gyoza are similar in shape to pierogi.
http://image.rakuten.co.jp/sanuki-meat/cabinet/item/gyoza-02.jpg
(Yaki-gyoza (焼き餃子) / Image)

Gyoza can be found in supermarkets and restaurants throughout Japan. Pan-fried Gyoza are sold as a side dish in almost all ramen and Chinese restaurants.
http://www.koujuan.co.jp/recipe/image200705/suigyouza01.jpg
(Sui-gyoza (水餃子) / Image)

The most popular preparation method is the pan-fried style called Yaki-gyoza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyoza is steamed. Other popular methods include boiled Sui-gyoza (水餃子) and deep fried Age-gyoza (揚げ餃子).
http://gokujyou-umaimono.up.seesaa.net/image/20080828-06.jpg
(Age-gyoza (揚げ餃子) / Image)

Store bought frozen dumplings are often prepared at home by first placing them in a pot of water which is brought to a boil, and then transferring them to a pan with oil to fry the skin.

By TS on Feb 17, 2012
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