Gyoza is a Japanese food is better when eaten with rice as their daily food for Japanese people. Japanese Gyoza usually use thin fried dumpling skin at the bottom to make it crisp and savory. And adding a little garlic in the dumplings were not added to the Chinese dumplings
History of Gyoza
No one knows for sure when gyoza have been found, but at least the first gyoza made in 6-8th century ruins found in China in the middle of the Silk Road - Turpan Prefecture in China's Xinjiang Uyghur
People who first takes gyoza in Japan are ones that have a higher class of samurai in the Edo era in the 17th century.
But gyoza unpopular to many people at that time. In 1945 that fried gyoza became very popular in Japan. Japan ordered state manchuria which is bagia dachina before the end of World War II. Many people return from manchuria Japanese after the war and some of them started making restaurant serves Chinese and gyoza. The restaurant serves a menu first gyoza by a husband and wife in shibuya japan and china. They present a boiled gyoza and fried gyoza, but only became famous quickly. Many restaurants in Shibuya serving gyoza fried and boiled and is widespread throughout Japan
And belows are gyoza recipes :
Ingredients :
1. 1 pack dumpling skin (content 15)
2. 150 gr minced chicken
3. 1 pcs egg
4. 1 1/2 tbsp salt
5. 1/2 tbsp pepper
6. 2 tbsp wheat flour
7. 1 pcs big carrot
8. 100 gr mushroom (finely chopped)
9. 1/8 kg cabbage (finely sliced)
How to make :
1. Mixed all ingredients. Stir until smooth
2. Prepare the dumpling skin and the molding. Then Insert the stuffing and mould all ingredients. Use the mold in order the result will be solid well, so when its boiled, will not out of the mouding .
3. Baked until browned all sides. add 1 tbsp little water mixed with sesame oil. Cook until the skin is transparent (mature)
4. Serve gyoza in a plate while its still hot
No one knows for sure when gyoza have been found, but at least the first gyoza made in 6-8th century ruins found in China in the middle of the Silk Road - Turpan Prefecture in China's Xinjiang Uyghur
People who first takes gyoza in Japan are ones that have a higher class of samurai in the Edo era in the 17th century.
But gyoza unpopular to many people at that time. In 1945 that fried gyoza became very popular in Japan. Japan ordered state manchuria which is bagia dachina before the end of World War II. Many people return from manchuria Japanese after the war and some of them started making restaurant serves Chinese and gyoza. The restaurant serves a menu first gyoza by a husband and wife in shibuya japan and china. They present a boiled gyoza and fried gyoza, but only became famous quickly. Many restaurants in Shibuya serving gyoza fried and boiled and is widespread throughout Japan
And belows are gyoza recipes :
Ingredients :
1. 1 pack dumpling skin (content 15)
2. 150 gr minced chicken
3. 1 pcs egg
4. 1 1/2 tbsp salt
5. 1/2 tbsp pepper
6. 2 tbsp wheat flour
7. 1 pcs big carrot
8. 100 gr mushroom (finely chopped)
9. 1/8 kg cabbage (finely sliced)
1. Mixed all ingredients. Stir until smooth
2. Prepare the dumpling skin and the molding. Then Insert the stuffing and mould all ingredients. Use the mold in order the result will be solid well, so when its boiled, will not out of the mouding .
3. Baked until browned all sides. add 1 tbsp little water mixed with sesame oil. Cook until the skin is transparent (mature)
4. Serve gyoza in a plate while its still hot
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