Guide to Gyoza: The Japanese Dumpling

Japan rightly holds the reputation as being one of the tastiest and most popular cuisines on the planet. But while many across the globe stuff themselves silly with irresistible Japanese food on a daily basis — there’s one food that outshines the rest in its simplicity and tasty brilliance. We’re talking about the Japanese dumpling: otherwise known as gyoza.

Gyoza has you rushing out of work early desperate for a bite — and leaves your taste buds tingling for hours. Simply the smell will drop your jaw to the floor faster than you can say ‘Japanese dumpling’.

Here’s all you need to know about this delicious delicacy in our Japan Nakama guide to gyoza.

What exactly is gyoza?

Gyoza are dumplings. A thin wheat flour pastry encloses a main filling (usually pork) and vegetables, making up the dumpling. There are an endless number of flavoursome fillings to gorge on; a classic combination being pork minced meat with chopped cabbage, green onions, chives, garlic and ginger. But to mix it up: try shrimp, beef, chicken, or cheese — and for vegetarians and vegans — kimchi, soy beans, tofu, or shiitake mushrooms can act as your main filling.

Whatever’s inside, enjoy sinking your teeth into these soft, succulent semi-circles sent from heaven. A true comfort food.

Importantly, gyoza itself is light on seasoning and so presented with a dish of delicious dipping sauce. Our guide to gyoza recommends the classic combination of a 1:1…