If gyoza are one of your favorite ways to start out a meal in a Japanese restaurant, you’re not alone. Both stateside and in Japan, gyoza are a beloved snack, a popular appetizer, and even a favorite meal in and of itself. If you’re a gyoza fan, here is everything you need to know about these tasty dumplings.
Gyoza blend Japanese and Chinese cultures.
In Japan, people recognize gyoza as half-Chinese and half-Japanese. The dumplings themselves are thought to have originated in China, but they are now an intrinsic part of Japanese cuisine. One major difference between Chinese and Japanese gyoza is the way that they are eaten. In China, it is much more common to have steamed and boiled gyoza, while in Japan, pan-fried gyoza are the norm. In Chinese and Japanese restaurants in the U.S., it is common to find both steamed and pan-fried on the menu, although some Japanese restaurants stick to the more traditional pan-fried variety that is most common in Japan.
In Japan, gyoza are often served alongside drinks.
Across Japan, it is common for gyoza to be served in izakaya, which are similar to bars or taverns. They are considered to be a flavorful accompaniment for beer and other drinks. In other instances, gyoza can be found in ramen stands, food stalls, and even in convenience stores. They are usually served as a snack or may be eaten before a main meal. There are also specialty gyoza restaurants, where you can enjoy an inexpensive selection of gyoza.
Multiple types of fillings are available.
The most popular type of gyoza in Japan are yaki gyoza, which are pan-fried dumplings that are typically filled with cabbage, garlic, and ground pork. However, other types of fillings and styles are available, including sui gyoza, which are filled with soup.
At House of Genji, we serve a variety of traditional Japanese side orders and appetizers, including gyoza, tempura, and edamame, that are perfect alongside our popular teppanyaki meals. To find out more about our Japanese steakhouse in San Jose, please call (408) 453-8120.