Pork Gyoza Recipe (Japanese Potstickers) - Good Life Xplorers (2024)

FAQs

What is the difference between dumplings gyoza and potstickers? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Traditionally in Japan Gyoza are filled with a mix of finely minced pork, mushrooms and cabbage, which creates a delicious mix of flavours and textures. However, the possibilities are endless when it comes to creating your own Gyoza.

Gyoza are the Japanese version of jiaozi, or Chinese potstickers.

Types of gyoza

Yaki gyoza are typically served with the crispy bottom side up. Hanetsuki gyoza ("gyoza with wings") is the term used when the individual gyoza pieces are all connected by the thin crispy bottom. Sui gyoza are boiled gyoza that are often served in a very light broth.

Gyoza originated in China, but the way it's eaten in Japan is very different from the way it's eaten in China, and it is widely accepted. For Japanese people it can be said to be the "common people's taste," and many people can be found eating them after work.

Gyozas are Japanese dumplings that are typically made with a pork and vegetable filling. They are pan-fried or steamed, and are often served with a dipping sauce. Dumplings, on the other hand, can be found in many different cuisines.

The version we'll be cooking—technically called jiānjiǎo, fried dumplings—are properly what we call potstickers. Rather than steaming or boiling them, these are fried on one side in a thin film of oil, then steamed in the pan by adding a half cup or so of water and putting the lid on the pan while the water boils out.

Gyoza is usually dipped in a mixture of soy sauce and rice vinegar with some chili oil called ra-yu dribbled in. Often it is either served as a side order to ramen, but in Japan, you can also find people eating it with rice. Depending on the type of gyoza, the sauce it is eaten with may vary.

Pork gyoza is Japan's most common and popular gyoza filling, consisting of minced pork, cabbage, Chinese chives, garlic, ginger, and other seasonings. These gyoza are often the default and sometimes the only gyoza available at ramen shops and other restaurants.

What is a deep-fried gyoza called? ›

Though considered part of Chinese cuisine, jiaozi are also popular in other parts of East Asia, where a Japanese variety is referred to as gyoza, and in the Western world, where a fried variety is referred to as potstickers.

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

Jiaozi (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ. tsɹ̩]) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.