When you go out to eat in Japan and visit an izakaya (Japanese style pub), you’re likely to find gyoza and yakimeshi together on its menu as they complement each other perfectly. Popular restaurant chains and ramen shops will also often serve them together as a set. Gyoza are Japanese style dumplings originating in China where they are called ‘jiaozi’. After the second World War, Japanese soldiers brought back ramen as well as gyoza recipes.
Nowadays, gyoza are a staple at many casual dining establishments as well as at home. Japanese gyoza are filled with ground meat and chopped vegetables wrapped in a thin wrapper. Gyoza are often served with a soy based sauce, vinegar and chili oil. Often mixed together to form a dipping sauce, you can create your own by adjusting the amount of each condiment. There are many ways to prepare gyoza, though undoubtedly the most popular way is panfrying them in a hot skillet. The dumplings are fried crispy on one side and water is added and covered with a lid to let the upper part steam through. Gyoza are also delicious when boiled in water or even adding them to light soups. If you like crispy golden brown gyoza, then frying them in oil will have you salivating. And what are gyoza without a warm bowl of yakimeshi, Japanese style fried rice, to accompany it.
Comforting and familiar, this simple dish will be the perfect finish after a delicious serving of gyoza. Learn how to make both and re-create this Japanese comfort food right at home.