Foreign Foods in Japan –
Gyoza!

Supagetti Naporitan. Hayashi Raisu. Kasutera. Japanese cuisine is full of foreign foods with a Japanese twist…and they’re ones that we all love!

Dumplings are no exception, and in this month’s series, we are excited (and hungry!) to talk about Japanese gyoza. Gyoza are a relatively “new” food in Japan, entering the cuisine during World War II, when Japanese soldiers stationed in Northern China fell in love with “jiaozi”, the Mandarin word for dumplings that “stick to the pot”.

Chinese jiaozi, more commonly known as potstickers in the US, are made with a wheat flour dough, rolled out and stuffed with meat and/or vegetables. The dough is on the thicker side, and the finished dumplings are typically of the size that they can be eaten in three to four bites. Jiaozi are made using the fry-steam-fry method, where they are first pan fried in oil in a wok, then steamed in the same wok with the addition of a little water, and then finished by cooking in the wok without the lid on so that the water evaporates and crisps up the dumpling.

When jiaozi were imported into Japan, they were modified to be more subtle and delicate, as much of Japanese cuisine is. The wheat flour dough, or wrapper, is much thinner for Japanese gyoza. And they are smaller, along with being crimped and folded differently from jiaozi. The fillings are chopping up to be much finer than the Chinese version and a dipping sauce of soy sauce, rice vinegar and ra-yu, or Japanese hot pepper oil, is a common accompaniment. Japanese gyoza are often filled with pork, chicken, cabbage, nira or chives, scallions, garlic, ginger, shiitake mushrooms and other vegetables. And the best part is that when making a big batch of gyoza, leftovers can be frozen!

Cooking gyoza is similar to cooking jiaozi. The gyoza are placed in a skillet or pan with a little bit of oil, until the bottom has pan-fried. A small amount of water, just enough to steam, is added to the pan, which is covered until the wrappers are translucent and the inner filling has cooked through. Then the lid is removed and the gyoza bottoms are allowed to crisp up in the pan. Served hot with dipping sauce, they make an amazing savory dish. Our skillets and griddles are great for making gyoza, as the convenient lids help to steam the dumplings.

In Japan, gyoza are ubiquitously available. They are great as snacks and appetizers, are eaten as main meals and are found at izakaya or bars, ramen shops, grocery stores and festivals.

Have you tried Japanese gyoza? Tell us about your favorite filling in the comments below!

Japanese Street Food: Dango! Dango! Dango!

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September marks transitions in Japan–from the humid heat of summer to the more temperate months of autumn, from vacations to a return to school and work, from the growing season to harvest.

Dango is a Japanese street food that transcends the change of seasons. It’s eaten all year long, with unique sweet or savory variations made for special occasions.

Dango in its most basic form is made from sweet glutinous rice flour and water. The dough is shaped into round balls which are boiled until cooked. The cooked dango are cooled in cold water and then skewered, ready to be grilled or basted and garnished. Different variations of dango are popular during certain events, but Mitarashi Dango is eaten throughout the year. It is said that Mitarashi Dango originated from the Kamo Mitarashi Tea House in Kyoto, and traditionally consists of five white dumplings, skewered on bamboo sticks, and is served with a sticky sweet soy sauce glaze. These dango can easily be found at festivals, food fairs and night markets!

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Mitarashi dango

Hanami dango (pictured in main photo) is another popular form of this delicious dish. Made during the cherry blossom viewing season in the spring, hanami dango consist of three colored dumplings–one green, one pink and one white–skewered on bamboo and served as part of hanami bento. The tradition of eating these dango during the bloom of cherry blossoms dates back to the 8th century!

Anko dango are white dumplings topped with sweetened red bean paste and yaki dango are white dumplings grilled over an open flame and served with a savory sauce.

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Anko dango

In September, Tsukimi Dango are prepared as part of the Jugoya celebration, during which Japanese people commemorate the harvest, decorate their homes and witness the Harvest Moon. Tsukimi dango, meaning “moon viewing dumplings”, are plain white dumplings. Their glossy, white, round surfaces resemble the bright moon. Families celebrate this time by setting up a small table near a window or on a porch. Tsukimi dango, arranged in a pyramid shape on a plate, are placed on the table along with sato-imo, or taro root. Sprays of pampas grass, or susuki, are also displayed on the table, as they resemble the rice plant. Families celebrate the season, eat these wonderful treats and enjoy the full moon, which is considered to be the most beautiful of the year.

With such a lovely image in mind, we hope you try making your own dango this month… and as always, we hope you share your experiences and photos with us!