Gyoza in our A-Z - Cooking Index
Gyoza is a dumpling comprised of a thin skin of dough with a small amount of filling which is sealed closed like a turnover then most typically fried.
Gyoza is cooked in various ways: deep-fried, boiled, steamed, or pan-fried. Boiled gyoza is very soft and can be eaten hot or cold. Steamed gyoza is also soft and is eaten hot. Deep-fried gyoza can be finger food, so it's suitable for a potluck dish. The most common way to cook gyoza is pan-fried. Bottoms of gyoza dumplings should be brown and crunchy.
Fillings for gyoza are also various. Different kinds of vegetables and meat can be used for fillings. The most popular fillings are ground pork, cabbage, and nira chives.