Gyoza are Japanese pan-fried dumplings that are crispy and golden on the bottom and juicy on the inside. These popular meat-filled treats are easy to make using one of the folding methods I show you here. Serve them along with my savory dipping sauce for a weeknight entreé or an appetizer at your next dinner party.
Gyoza (Japanese Potstickers) (Video) 餃子
Gyoza usually comes in a smaller size with thinner skin. With thinner skin, you will find gyoza yield a much more crispy texture and bite. The filling is also finer in texture. Some say gyoza tends to be heavier on the garlic, which is great if you like garlic.
The original Chinese dumplings are called Jiaozi (餃子). These dumplings consist of ground meat and vegetable filling that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (水餃), steamed (蒸餃), pan-fried (煎餃, we call potstickers), or deep-fried (炸餃子).
So what is the Japanese version like? The key characteristic of gyoza (餃子) lies in its cooking method, which involves both pan-frying and steaming. They are first fried in a hot pan until crispy brown on the bottom sides, then a small amount of water is added before the pan is covered to quickly steam the entire dumplings. This technique gives gyoza the best mix of textures, where you get crispy bottoms and tender soft tops that encase the juicy filling inside.