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by Zayna Khan

Jiaozi is the Chinese form of dumplings that has the Japanese variation of Jiaozi is GYOZA. These Chinese dumplings are very famous in China and have many more varieties according to the regions and different ingredients, cooking methods, shapes, etc. It also has the Western variety, potstickers. Gyoza is cooked by adding meat and vegetable filling. Then the dough is used to wrap it and form different shapes of gyoza. There are also different types of Gyoza that are either boiled, fried, steamed, roast, etc. This is served with BLACK VINEGAR or SESAME OIL as the dipping sauce. There is also a dish of dumpling soup in which Gyoza is added into soup, stew, etc.

This is originated as traditional Chinese medicine. This is assumed at that time to be the healthiest dish when steamed up and good for fulfilling the required nutrients by adding all protein-filled stuffing. The folding technique is totally different for different shapes. But the proper dumpling shape is achieved most of the time for presenting Gyoza.

There are different names for the Gyoza of different countries and for different ingredients, the cooking method also.

HISTORY OF GYOZA

There is a total of three staple food of Japanese cuisine in their ancient period of time.

During the beginning time of ASUKE PERIOD. The meat of any kind of meat even fish was prohibited during the Asuka period. The slaughtering and killing of innocent animals and seafood were declared the act of inhibition. So any kind of meaty food in Japanese cuisine must not be from the Asuka period. All the vegetarian dishes are originated from the Asuka period. After some time, in 675 AD, the meat of specific animals like Horses, Cats, Dogs, chickens were inhibited but Beef, seafood, etc were allowed to be eaten.

In the 9th century, the use of seafood was established by the time and even now there are hundreds of dishes cooked of seafood and even there are dishes of raw seafood in Japan. With time, the use of natural fat or fish oil was common. The use of fish was huge that even they used to preserve them for seasons to consume them afterward.

During the 15th century, the procedure of fermentation, Sushi was originated. During EDO PERIOD, 19th century, sushi without fermentation was established and preserved many times.

It is said that during Second World War, Japanese soldiers brought home the gyōza recipes from China. But of course, there is some variation of Gyoza from Jiaozi with ingredients, cooking style, wrapping method, folding, etc.

DIFFERENCE OF GYOZA FROM

WONTON

Wonton is similar to Jioza but has some differentiation :

Wonton are smaller in size then Gyoza.
The wrapping sheet of dough is very thin like have 6x6cm².
These are small square dough of yellow color.
The composition of dough sheet is different from Gyoza dough sheet.
Wonton wrapper is also known as Wonton Skin Wrapper.
The cooking method of wonton is boiling.
This is served with Soups and Dipping sauce.

MOMOS

Momo is similar to Jioza but has some differentiation. Momo is the dumpling dish of Tibet and Nepal cuisine. Momos are also called ”STEAMED BUN”. In Tibet, these are known by different names. The Tibetan word “mog mog”

It has the following differentiation :

Momos are traditionally prepared by meat either in chunks or mince form.
It is served with tomatoes sauce and vinegar.
Fresh Chinese cheese of Nepal, Chhurpi is also added in Momos.
In Some areas, Sweetened momos like milk solids and suga are added.
This is traditionally steamed while cooking, non other method is used for cooking momos other then steaming.
Nutty broth, Achar, Lapsi is also served like a platter of Momo.

BAOZI

This is a type of yeast-leavened stuffed bun, is also known as BAO. There are two types of Baozi depending on the size :

Dàbāo (大包,) also known as “big bun”
Xiǎobāo (小包,) also known as “small bun”

There are following characteristics of Baozi are :

Baozi is cooked by steaming.
Baozi size is upto 5 to 10 centimeter in size
There are different names of Baozi like Bao, humbow, pau.
This is known as chukaman in Japan.
“Pauk-si“is the Mayanmar version of Baozi

JIAOZI

Jiaozi is the Chinese dumplings popular in ASIA and other regions. This dish is eaten during Chinese New Year. These are very similar to Japanese Gyoza in the following way :

Jiaozi is cooked by using different methods of cooking, steaming, frying, roasting, etc.
Jiaozi is served with black sesame seeds oil.
It is originated by ZHANG ZHING.
It is also served with the Lamb stews, soups, curries and gravies.

COOKING TECHNIQUES OF GYOZA

a) BOILED DUMPLINGS (shuǐjiǎo) :

They are a simplified and easy way to cook gyoza. Just make stuffed gyoza and boil it. This is known as 水饺 in the Chinese language. They are also known as WATER DUMPLINGS.

b) STEAMED DUMPLINGS (zhēngjiǎo) :

Traditionally Gyoza is cooked by Steaming. A small wooden or bamboo stick-made steamer is used to make it soft and tender. In the Chinese language, they are known as 蒸饺. They simply called Steamed dumplings.

c) DEEP FRIED (zhà jiǎo) :

They are known as 炸饺. This is the most commonly used method to fry gyoza. Most times, vegetable cooking oil is used to deep-fried these Gyoza. They are fried in deep utensils to make it deep dipped into the oil and fried on medium flame. Some coating of bread crumbs and cornflour are also made.

d) PAN FRIED (jiānjiǎo) :

This is a partial frying technique. Shallow firing in the flat pan. They are also called POT STICKERS.

REGIONS OF POPULARITY

Mongolian
Georgian
Spanish
Ashkenazi Jewish
Azerbaijani
Russian
Polish
Italian
Ukrainian
German
Korean

DIFFERENT FILLING OF GYOZA

MEAT

Chicken
Pork
Beef
Fish
Prawn
Shrimp

VEGETABLE

Celery
Napa Cabbage
Scallions
Leek
Spinach
Mushrooms
Garlic
Black Fungus

SHAPES OF GYOZA

Crescent-shaped
Pinched-edge fold
Rounded edge
Folds of multiple pleats
Half-moon

SAUCE OF GYOZA

Soya sauce
Black sesame Oil
Black vinegar
Teriyaki sauce
Satay
Curry
Tare sauce
Rice vinegar
Chili sauce
Rayu
Hot chili sauce
Soy Vinegar dipping sauce

INGREDIENTS OF GYOZA

GYOZA WRAPS

Cornflour : 1 cup
Vegetable oil : 1 cup
Wonton wraps : 12 sheets

FILLING

Pork mince : 250 grams
Napa Cabbage : 1 cup
Carrots : 1/2 cup
Garlic cloves : 6
Salt : 1 tbsp
Black pepper : 1 tbsp
Sesame seeds : 2 tbsp
Sesame oil : 4 tbsp
Black fungus : 1/2 cup
Mushrooms : 1/2 cup

DIPPING SAUCE

Soya sauce : 1 cup
Rice vinegar : 1/2 cup
Chili sauce : 1/2 cup
Hot sauce : 1/2 cup

COOKING METHOD

To cook the stuffing, take sesame seeds oil in the cooking pan and add pork mince into it.
Cook the mince on low flame so the fat of pork mince also releases and add napa cabbage, carrots, seasonings into it.
Bring all the stuffing ingredients together to make it a stir frying on low flames.
In other pan, add vegetable oil and warm it up for further frying.
When the stuffing is ready, let it cool down for a while.
Take a wrapping sheets and place one tablespoon of the stuffing and make crescent shape of it.
Sealed the edges and secure it from both side.
Now it you lie crispy coating, coat the bread crumbs with gyoza otherwise fry them as it is.
It s very nice and crispy texture is achieved.
Mix all the ingredients of dipping sauce and set it aside.
Assemble all the elements in the platter and serve
ENJOY! 🙂