Japanese Jiaozi or Chinese-style stuffed dumplings
“Kōteru Ryangā!” (Two Gyōza plates) A waiter would relay the order loud and clear to the kitchen at a popular Gyōza restaurant in Japan. Soon you would get sizzling pan-fried Gyōza with crispy brown baked marks. During your wait for the service, you could prepare a dipping sauce by mixing Shōyu, rice vinegar and Rāyu (chilli oil) so that you would lose no time immediately starting to eat because the taste is the best while it’s piping hot! And as it’s hot, the best accompanying drink might be an icy-cold glass of beer! The most favourite ingredients are minced pork, cabbage, garlic and Nira (garlic chives). But of course, technically, you can wrap around anything you like for home-made versions. For example, Shiitake mushrooms, Hakusai and green Shiso (Perilla frutescens) leaves can make a softer, healthier and simpler Japanese-style Gyōza.
(Photo: Typical Yaki Gyōza or baked Gyōza.)