Gyoza (Japanese dumplings) is, no doubt, one of the most sought-after Chinese dishes in Japan. It is said that gyoza was originally introduced by Japanese soldiers who repatriated from Manchuria after World War II. It is common to find gyoza on the menu at ramen restaurants and izakaya. Gyoza is a comfort food readily available in the frozen food section of supermarkets and convenience stores. While boiled (“sui”) or steamed (“mushi”) jiaozi (Chinese dumplings) are common in China, pan-fried (“yaki”) is more common in Japan. In China, jiaozi are often eaten as a main dish, but in Japan, yaki-gyoza is positioned as an accompaniment to white rice and/or chilled beer. Dishes Japan has selected three reputable gyoza restaurants in Tokyo that are worthy of your attention.
Yaki-Gyoza: Japanized Pan-Fried Dumplings
