Japanese gyoza — pan-fried dumplings with a crispy bottom and steamed top — are adapted from Chinese jiaozi but represent a distinct preparation in the Japanese tradition: the filling uses garlic (absent from the most refined Chinese versions), the wrapper is thinner, and the cooking technique (steam-fry) produces the specific dual texture — crispy seared bottom, tender steamed top — that defines gyoza as Japanese rather than Chinese.
- **The filling:** Ground pork (70%), Chinese cabbage (squeezed of all moisture), garlic, ginger, sesame oil, soy sauce, white pepper. The moisture removal from the cabbage is critical — wet filling produces steam inside the dumpling that prevents the base from crisping. [VERIFY] Tsuji's filling specification. - **The wrapper:** Thinner than Chinese jiaozi wrapper — bought or made from flour and hot water. - **The steam-fry technique:** 1. Oil in a pan at medium-high heat. 2. Gyoza placed flat-side down in the oil — immediately a sizzling crust begins forming. 3. After 2 minutes (golden crust forming): water added to the pan (approximately 60–80ml) and lid placed immediately — the steam cooks the top. 4. Lid removed when water has evaporated — the oil that remains crisps the base further. - **The crispy base:** The distinguishing texture of correctly made gyoza — should shatter when bitten.
Tsuji