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.
Nobody has published a gyoza recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.