When you visit the Japanese town of Utsunomiya, you will be amazed when you see the first street lamp in the shape of a dumpling. The town in Tochigi Prefecture has proclaimed itself the gyōza capital, because nowhere else are these filled delicacies more popular than here. Over 200 restaurants have dumplings on their menus, an annual gyōza festival is held in November and even several stone statues (we'll just say a Venus, half of which consists of a dumpling) pay tribute to the favorite food of many Japanese. Because the grilled dumplings are of course not only popular in Utsunomiya. gyōza are ubiquitous in Japan - whether as a side dish in ramen restaurants, as a snack with a beer or homemade at home. We'll tell you what gyōza actually are, where they come from and how you can easily prepare them yourself, as always including a recipe for a vegetarian version of the Japanese dumplings.
What Are Gyōza?
Gyōza are small, crescent-shaped dumplings with a spicy filling. A bit like ravioli. The classic Japanese dumpling has a filling of minced pork, white cabbage, spring onions, garlic and ginger. The shell consists of a thin wheat flour dough. They get their typical shape by folding round pieces in the middle and folding them along the round side.
Typically gyōza are first fried in a pan and then steamed with a little water - this makes the base crispy and the top remains juicy. This method of preparation is called yaki gyōza. This distinguishes them from Chinese jiaozi, which are usually only boiled or steamed, not fried. Compared to Korean mandu, they are finer in texture and often filled with fewer ingredients.
You eat them with a spicy dipping sauce made from soy sauce, rice vinegar and chili oil. However, many restaurants have several sauces to choose from, so you can experiment according to taste. They are also very tasty dipped in a mild, white vinegar, for example.
There are many exciting variations depending on the region:
- In Utsunomiya, Tochigi you can get gyōza in all kinds of fillings - including vegetarian or with cheese.
- In Hamamatsu, Shizuoka, they are arranged in a circle and served with spring onions.
- In Kagawa, sometimes even udon noodle dough is used - a little heartier, but equally delicious.
History: How Did Filled Dumplings Come to Japan?
Gyōza have their origin in China, where they have been known as jiaozi for almost 2000 years. Legend has it that they were invented by a doctor to treat chilblains in winter. As a filling in dumplings, healing herbs were easier to eat. And the patients also had something warm in their stomachs. Another story attributes the invention to a cook who was chosen to prepare 100 dishes for the emperor. When he ran out of recipes after 99 dishes, he created stuffed dumplings from leftovers from the previous evening. The emperor was delighted and jiaozi became an integral part of Chinese cuisine.
They were brought to Japan by Japanese soldiers who were stationed in China during the Second World War. Back in Japan, many began to recreate the dish - with adaptations to suit local tastes: thinner dough, more strongly seasoned filling, pan-frying instead of steaming. This is how jiaozi became the Japanese gyōza as we know them today. Since the 1950s, they have been popular throughout Japan - not only in restaurants, but also as a frozen product or prepared at home.
Recipes: Make Your Own Gyōza
Japanese dumplings may look elaborate, but they are actually quite uncomplicated. You don't need any special tools or exotic ingredients - just a few basics are enough. If you want to make them quickly, you can also buy ready-made gyōza dough sheets from an Asian store and start filling them straight away.
Recipe for Japanese Dumplings Plus Vegetarian Version
Dough (ingredients for approx. 25 pieces):
- 200g wheat flour
- approx. 100ml hot water (not boiling)
- ½ tsp salt
- Some starch for rolling out (e.g. corn or potato starch)
Stuffing (classic):
- 200g minced pork
- 200g white cabbage
- 1 spring onion
- 1 clove of garlic
- 1 tsp ginger
-
1 tbsp soy sauce
-
1 tsp sesame oil
Alternative: Filling (vegetarian):
- 150g chopped mushrooms or shiitake
- 150g white cabbage
- 1 spring onion
- 1 tsp miso (optional, adds more depth to the flavor)
- 1 tbsp soy sauce
- 1 tsp sesame oil
Preparation
- Put the flour and salt in a bowl, slowly pour in the hot water and mix with chopsticks or a fork. Once everything has cooled down, knead with your hands for 8-10 minutes. The long kneading time is crucial to make the dough smooth. Shape into a ball, cover and leave to rest for 30 minutes.
- Finely chop the white cabbage and lightly salt - this will make it softer and tastier. Leave to stand for 10 minutes, then squeeze well. This is important so that the filling does not become too moist. Mix all the ingredients together in a bowl.
- Divide the dough in half, cover one half. Shape into a roll, cut into equal pieces, shape into balls and roll out into rounds (approx. 8 cm). Repeat with the other half. Sprinkle a little starch between the dough sheets to prevent them sticking together.
- Put 1 teaspoon of filling in the middle of each, moisten the edges with water, fold together and seal with a few folds. Make sure that there is as little hollow space as possible and that the gyōza are well sealed. Don't be too perfectionist when folding: the more often you do it, the more beautiful the gyōza will be. And even the “imperfect” ones taste great.
- Heat a little oil in a non-stick frying pan. Place the gyōza in it with the smooth side down. Fry until the bottom is golden brown. Then add approx. 4 tbsp water, cover and steam for 4-5 minutes. Then fry uncovered until they are really crispy.
Serve With: A Simple Gyōza sauce
Ingredients:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- Optional: chili oil (recommended!), garlic or spring onions
Preparation:
Mix everything together in a small bowl - done. If you like, add a touch of sugar or mirin for a sweeter note.
Last tips
By the way: Gyōza are wonderful to prepare and freeze. Simply pre-freeze them uncooked on a tray and then store them in bags. If you get the gyōza craving on a day when you don't have much time, you can simply throw them in the pan and fry them.
The most fun way to prepare Japanese dumplings is with friends. So invite your gang over for a Japanese evening. You'll find lots of recipes for easy Japanese cooking on our blog. Enjoy!