by Devon Sponheimer

Originating in China, the gyoza is now a staple in Japanese cuisine.  Pan-fried (yaki), boiled (sui) or deep-fried (age) you can’t just eat one of these tasty little dumplings. Today we are taking a lot at this delectable Japanese dumpling, it’s origins, as well as how you can make your own!  

Okay, let’s get down to history; Gyoza came to Japan in the 1940’s after WWII and they’ve really embraced it!   Typically made with pork, you can also add a variety of different meats and vegetables.  Gyoza is so popular that Japan’s Ministry of Internal Affairs and Communications tracks which Japanese city consumes the most gyoza.