FEBRUARY 9, 2011
It may look difficult to make Gyoza, but once you know how to cook them it’s actually pretty simple. You can be very creative and try different ingredients for filling based on your own preference. The recipe below is for a typical Japanese Gyoza. Japanese Gyoza is distinctly different from Chinese potstickers. Chinese potstickers tend to have a thicker skin and the filling is mostly meat. Japanese consider Gyoza more of a side dish to complement our rice whereas the Chinese sometime eat potstickers as the main course. Japanese Gyoza wrappers are thinner and smaller, so make sure you buy the right wrappers specifically for Japanese Gyoza. My kids don’t look what’s inside and eat Gyoza in two or three bites. So I “hide” lots of veggies in it and it works! If there are leftover Gyoza wrappers, try wrapping cheese. It is a great appetizer dish as well.