The perfect gyoza is golden brown and crisp on one side and juicy on the inside. In Japan you can find them being served at specialty shops, izakaya, ramen shops, grocery stores or even at festivals. They originated in China where they are called Jiaozi.
The key characteristic of gyoza lies on its cooking method, which involves both pan-frying and steaming (like a Chinese pot sticker). They are first fried in a hot pan until crisp and brown on the bottom, then a small amount of water is added, the pan is covered to quickly steam them. This technique gives gyoza the best mix of textures: crisp bottoms, tender soft tops that encase the juicy filling. One of the distinctive differences is that gyoza usually come in a smaller size with thinner skin making them crisper, the filling is finer in texture and perfumed with garlic.
Dipping Sauce
Lyndey’s Note: Some traditional recipes put cornflour in the pork mince but I prefer to leave it out. Garlic chives can be replaced with ordinary chives + 2 extra cloves chopped garlic. Some people put in green onions, sake and even shiitake mushrooms but I find this mixture simple and lovely.
Gyoza wrappers (or Gow Gee) can be found at Tokyo Mart at Northbridge and some Coles and Woolworths in the cold cabinet next to the noodles.
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