Dish · japanese
Gyoza
Pan-fried dumplings of pork, cabbage, and garlic chives, thinner-skinned and more garlicky than the Chinese jiaozi they descend from.
Where it comes from
Gyoza entered Japan from Chinese jiaozi, brought back largely by soldiers and civilians returning from northern China after World War II, with the recipe shifting toward thinner wrappers and more garlic.
What cooks argue about
Cooks argue over frying the base, steaming it covered, then uncovering to crisp it again, versus a single fry-then-steam step, since the extra step changes the finished crunch.
Versions
Nobody has published a gyoza here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground pork
cabbage green
garlic chives
garlic
ginger