{"id":4217,"date":"2019-07-22T18:00:05","date_gmt":"2019-07-23T01:00:05","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=4217"},"modified":"2024-08-29T14:44:24","modified_gmt":"2024-08-29T21:44:24","slug":"foreign-foods-in-japan-gyoza","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/foreign-foods-in-japan-gyoza\/","title":{"rendered":"Foreign Foods in Japan \u2013<br><i>Gyoza<\/i>!"},"content":{"rendered":"<p><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.zojirushi.com\/blog\/?p=3687\" target=\"_blank\" rel=\"noopener noreferrer\">Supagetti Naporitan<\/a><\/span>. <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.zojirushi.com\/blog\/?p=3625\" target=\"_blank\" rel=\"noopener noreferrer\">Hayashi Raisu<\/a><\/span>. <a href=\"https:\/\/www.zojirushi.com\/blog\/?p=4119\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color: #0000ff;\">Kasutera<\/span>. <\/a>Japanese cuisine is full of foreign foods with a Japanese twist\u2026and they\u2019re ones that we all love!<\/p>\n<p>Dumplings are no exception, and in this month\u2019s series, we are excited (and hungry!) to talk about Japanese <em>gyoza<\/em>. <em>Gyoza<\/em> are a relatively \u201cnew\u201d food in Japan, entering the cuisine during World War II, when Japanese soldiers stationed in Northern China fell in love with \u201c<em>jiaozi<\/em>\u201d, the Mandarin word for dumplings that \u201cstick to the pot\u201d.<\/p>\n<p>Chinese <em>jiaozi<\/em>, more commonly known as potstickers in the US, are made with a wheat flour dough, rolled out and stuffed with meat and\/or vegetables. The dough is on the thicker side, and the finished dumplings are typically of the size that they can be eaten in three to four bites. <em>Jiaozi<\/em> are made using the fry-steam-fry method, where they are first pan fried in oil in a wok, then steamed in the same wok with the addition of a little water, and then finished by cooking in the wok without the lid on so that the water evaporates and crisps up the dumpling.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-4218 aligncenter\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2019\/06\/jiaozi.jpg\" alt=\"\" width=\"425\" height=\"322\" \/><\/p>\n<p>When <em>jiaozi<\/em> were imported into Japan, they were modified to be more subtle and delicate, as much of Japanese cuisine is. The wheat flour dough, or wrapper, is much thinner for Japanese <em>gyoza<\/em>. And they are smaller, along with being crimped and folded differently from <em>jiaozi<\/em>. The fillings are chopping up to be much finer than the Chinese version and a dipping sauce of soy sauce, rice vinegar and <em>ra-yu<\/em>, or Japanese hot pepper oil, is a common accompaniment. Japanese <em>gyoza<\/em> are often filled with pork, chicken, cabbage, <em>nira<\/em> or chives, scallions, garlic, ginger, shiitake mushrooms and other vegetables. And the best part is that when making a big batch of <em>gyoza<\/em>, leftovers can be frozen!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-4219 aligncenter\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2019\/06\/PotStickers_5166.jpg\" alt=\"\" width=\"425\" height=\"321\" \/><\/p>\n<p>Cooking <em>gyoza<\/em> is similar to cooking <em>jiaozi<\/em>. The <em>gyoza<\/em> are placed in a skillet or pan with a little bit of oil, until the bottom has pan-fried. A small amount of water, just enough to steam, is added to the pan, which is covered until the wrappers are translucent and the inner filling has cooked through. Then the lid is removed and the <em>gyoza<\/em> bottoms are allowed to crisp up in the pan. Served hot with dipping sauce, they make an amazing savory dish. Our <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.zojirushi.com\/app\/category\/other-electric-products\" target=\"_blank\" rel=\"noopener noreferrer\">skillets and griddles<\/a><\/span> are great for making <em>gyoza<\/em>, as the convenient lids help to steam the dumplings.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-4221 aligncenter\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2019\/06\/Veggie-\u00e1Guo-Tie-\u00e1Pot-Stick12.jpg\" alt=\"\" width=\"425\" height=\"321\" \/><\/p>\n<p>In Japan, <em>gyoza<\/em> are ubiquitously available. They are great as snacks and appetizers, are eaten as main meals and are found at <em>izakaya<\/em> or bars, ramen shops, grocery stores and festivals.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-4220 aligncenter\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2019\/06\/Veggie-\u00e1Guo-Tie-\u00e1Pot-Stick_2.jpg\" alt=\"\" width=\"425\" height=\"321\" \/><\/p>\n<p>Have you tried Japanese <em>gyoza<\/em>? Tell us about your favorite filling in the comments below!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Supagetti Naporitan. Hayashi Raisu. Kasutera. Japanese cuisine is full of foreign foods with a Japanese twist\u2026and they\u2019re ones that we all love! Dumplings are no exception, and in this month\u2019s series, we are excited (and hungry!) to talk about Japanese gyoza. Gyoza are a relatively \u201cnew\u201d food in Japan, entering the cuisine during World War [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[594],"tags":[615,592,148,20,16,616,617,412,413,403],"class_list":["post-4217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foreign-foods-in-japan","tag-asiandumplings","tag-chinesefoodinjapan","tag-dumplings","tag-foodie","tag-japan","tag-potstickers","tag-potstickersvsgyoza","tag-traditionalfood","tag-traditionaljapanesefood","tag-uniquefoods"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Foreign Foods in Japan \u2013Gyoza! - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/foreign-foods-in-japan-gyoza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foreign Foods in Japan \u2013Gyoza!\" \/>\n<meta property=\"og:description\" content=\"Supagetti Naporitan. Hayashi Raisu. Kasutera. Japanese cuisine is full of foreign foods with a Japanese twist\u2026and they\u2019re ones that we all love! Dumplings are no exception, and in this month\u2019s series, we are excited (and hungry!) to talk about Japanese gyoza. 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