Gyoza refers to a dumpling which originated from China and then later becomes a part of the Japanese cuisine. In the US, this Asian dumpling is also referred to as potstickers. It is made up of meat and vegetables that are covered in a very thin dumpling skin. Furthermore, gyoza is normally served with a dipping sauce whose main ingredient is soy sauce.
Making this dumpling can be considered a lengthy process. Basically, the inside of the gyoza is composed of green onions, cabbage, pork, ginger, garlic, sesame oil, and soy sauce. The initial step in this procedure involves the blanching of the cabbage and slicing it thinly. After this step, the chopped green onions, garlic, and ginger are combined with it. Once the mixing of vegetables is done, the ground pork is also included. In the modern versions of gyoza, chicken and shrimp are also incorporated into the filling. Finally, this mixture is seasoned with the use of soy sauce and sesame oil.
The filling that results from this process is then wrapped with the use of dumpling skins, which are circular in shape and are created from combined water and flour. The filling is housed inside these gyoza skins by placing some in the center and moistening the dumpling skin with water. After this, the wrapper is folded into half and sealed by creating tiny flaps with the use of the fingers. Once this procedure is done, the gyoza can either be kept frozen or cooked immediately.
There are many ways by which this Asian dumpling can be cooked. Some of these include steaming, deep frying, boiling, or pan frying. However, most people prefer a mixed method of pan frying and steaming. Whichever method is used, cooked gyoza is typically served with a dipping sauce made from soy sauce and vinegar. Sometimes, ginger, garlic, and chili are also included for added flavor.