GYOZA are Japanese dumplings that came to Japan from China. Naturally, the Chinese recipe was slightly modified, which gave the Japanese gyoza a unique taste.
As the filling, they use minced meat and vegetables -cabbage, chives, spring onion, garlic, ginger, and also add soy sauce, sesame oil, sometimes little bit wine or vinegar. Gyoza is widespread in Japan and vary in filling options. There are various types in the preparation of gyoza -they are boiled, fried, and steamed. Gyoza also prepared in a combined way. With this method, you get a crisp bottom and soft top of gyoza. And juicy filling.

Enjoy your meal!



To prepare gyoza you will need a frying pan, some oil (vegetable or sunflower or sesame), and water, cooking time about  10-12 minutes.
Usually, gyoza eats dipping in soy sauce to which you can add slices of ginger and red pepper.

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