In Japan when the craving for a satisfying yet affordable meal strikes locals and savvy visitors alike turn to a familiar favorite: gyoza firm pleated dumplings filled with juicy meaty vegetables or a combination of both. Not only are they delicious they’re also easy to devour—just ask legendary competitive eater Joey Chestnut who broke a world record by wolfing down 384 in 10 minutes in 2014. And if you’re already a gyoza lover who can’t get enough Tokyo’s Kagurazaka Hanten restaurant has a deal for you: a 2.5-kilogram (5.5-pound) gyoza is free along with bragging rights provided you eat it all yourself in under an hour.
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Gyoza The Japanese Dumplin' 😮💨🥟 #shorts #food #gyoza
Imagine you’re just starting to explore the world of gyzoa. In that case we’ve compiled everything you need to know to enjoy gyoza including tips on how to find make and serve them from experts Pat Kallemeyn owner of Saji-Ya restaurant in Minnesota Isamu Morikizono owner and CEO of Tajima Ramen in San Diego and Jeff Osaka chef and owner of Sushi-Rama and Osaka Ramen in Denver. So whether you’re already a gyoza fan or want to try them for the first time we’ve got you covered.
Gyoza a favorite snack or light meal in Japan is a type of savory dumpling. There are numerous variations but they all consist of a soft round flour-based wrapper (somewhat like the outside of a ravioli) that holds a few bites of filling traditionally a mixture of seasoned ground beef and chopped vegetables. When filling and shaping gyoza chefs pinch the edges of the wrappers closed and then fold them over to create attractive flat-bottomed crescent-shaped dumplings—most resemble more sophisticated versions of the Chinese potstickers that are sometimes found on dim sum menus.
Although gyoza are common in Japan serious eaters don’t take them for granted. Gyoza lovers can find specially run restaurants that focus on the savory dumplings. “In Japan they have little restaurants called Gyoza-Ya. ‘Ya’ means place or shop” explains restaurateur Pat Kallemeyn.
