Gyoza Odyssey: From China to Japan’s Pan-Fried Delight
Gyoza, with its diverse forms including pan-fried, boiled, steamed, and deep-fried, has its roots in China, although pan-fried gyoza is more favored in Japan. This preference is linked to post-World War II Japanese returnees from China’s northeastern region, who sought to popularize the locally cherished pan-fried gyoza nationwide.
Pan-fried gyoza is valued in Japan for its appealing aroma, superior texture, and succulent meat filling, enjoyed in both eateries and households. Supermarkets offer an array of chilled or frozen gyoza, commonly prepared by pan-frying.
In Japan, the staple nature of rice highlights the unsuitability of thick-dough boiled gyoza as a rice accompaniment. Conversely, pan-fried gyoza, with its savory essence, complements rice and serves as a delightful accompaniment to alcoholic beverages. As trivia, in China, it’s noted that pan-fried gyoza isn’t shunned; surplus boiled gyoza is purportedly pan-fried and consumed, resembling a staff meal or complimentary offering.
