We whipped up another batch of gyoza on Saturday for our annual block party. It was delicious!

Yum... We made sure to have gyoza with every dinner that we had in Japan

What is gyoza?

quote:

Originally posted by msfzoe:
What is gyoza?

Pure deliciousness. Go to a Japanese Restaurant and order it, you won't be sorry. A fried dumpling with meat and veggies.

Ate it all the time when we lived in Japan and still order it every time we eat Japanese food.

quote:

Originally posted by msfzoe:
What is gyoza?

Potstickers basically

http://www.thekitchn.com/whats...om-the-kitchn-215959

Every time I get Teriyaki I make sure to get gyoza -- so damn good.

Yup; dumplings - usually a thinner wrapper than potstickers.

quote:

Originally posted by LBTRS:

quote:

Originally posted by msfzoe:
What is gyoza?

Pure deliciousness. Go to a Japanese Restaurant and order it, you won't be sorry. A fried dumpling with meat and veggies.

Ate it all the time when we lived in Japan and still order it every time we eat Japanese food.

Yum! I used to get the cheese gyoza all the time when I was stationed in Japan. I miss it to this day and it's been 20 years now.

I am crazy for them. The place I get them serves a thin brown dipping sauce alongside; totally makes the experience.

Potstickers, dumplings, gyozo, shumai, etc, many variations are popular all over Asia.

Din Tai Fung is a restaurant chain specializing in Dumplings that's based in Taipei with US locations . It's pretty great.

I went to a small independent dumpling shop outside of Hsinchu where three generations of a family were making them and running the show. Dad and daughter were doing final assembly in a corner of the dining room, grandma was cooking, and mom was the server, cashier, etc, or some combination like that. Fantastic.

quote:

Originally posted by msfzoe:
What is gyoza?

Japanese Pierogies

Last time I was in Japan I went to a Korean restaurant (I know, I know, but bear with me).

I had the most delicious gyoza concoction. It was kimchi gyoza and I still crave it almost 2 years later.

I've never seen it elsewhere and I'm getting to the point of trying to make it myself.

Looks good, I over did it with those things and similar things during the 6 years I lived in Asia. Hard to even look at them any more.

quote:

Originally posted by ubelongoutside:
Last time I was in Japan I went to a Korean restaurant (I know, I know, but bear with me).

I had the most delicious gyoza concoction. It was kimchi gyoza and I still crave it almost 2 years later.

I've never seen it elsewhere and I'm getting to the point of trying to make it myself.

Do it. Gyoza is one of the foods that I defer to the manufacturers and restraunts but with practice and diligence you can make something delicious if not identical. Steamed gyoza and ramen noodles is a good 'drunk snack'.

Gyoza is similar to pot stickers but not made the same, so they taste different. In my opinion Gyoza are much better than pot stickers.

We also make large batches of gyoza from time to time. We normally pan fry the bottoms in about 2 TBS oil for a couple of minutes, dump in a little water, cover the pan and steam them 8-10 minutes until they're cooked the rest of the way. They turn out browned and crispy on the bottom with the tops softer. Ours have quite a bit of garlic in them since we can't find nira (garlic chives) in Alabama. Now that I saw the picture, I think we'll be making some this weekend.

Okinawa - 1st Gyoza and they were crispy -
Hard to find them served this way in the US. We always ask for extra crispy but they are always a little soft but so tasty.

Can we list some of the favorite home made recipes.

white whine ? or red?

quote:

Originally posted by bendable:
white whine ? or red?

Good beverage companions for Gyoza include Japanese beer (Asahi, Sapporo, etc.) and/or sake.

Japan can be a difficult place to eat for those who don't like fish, so on business trips to Japan, I would live on Gyoza and Kushikatsu/Donkatsu.