June 29, 2009

Gyoza/餃子

For supper tonight, my wife made gyoza. Gyoza are Chinese in origin, but they are very popular in Japan. Japanese gyoza differ from the original Chinese version in that they are usually pan-fried (not boiled in water) and they almost always contain garlic.
今日の夕飯には、妻が餃子を作りました。餃子は元々、中国のものですが、日本でもとても人気があります。日本の餃子は元々の中国のものと比べて、フライパンで焼く(水で煮るのではなく)、そして、必ずと言っていいほど、ニンニクが入っている点が異なります。

Another large difference is that the Japanese eat gyoza as an okazu (accompaniment to rice) or sake no sakana (appetizer for sake). Gyoza are also a popular accompaniment to ramen.
もう一つの大きな違いは、日本人は餃子をおかずとして、または酒の肴として食べることです。また、ラーメンと一緒にも食べます。
My family hate garlic in gyoza, so the ones in the photo are garlic-free.
我が家は餃子にニンニクを入れるのが嫌いなので、写真に載っている餃子はニンニク抜きです。

4 comments:

pink said...

Yummy! I love gyoza. I feel like the Japanese always perfect the foods that other cultures already have, only it's done even better.

Hiroyuki said...

pink: I'd like to see your gyoza (jiaozi?)!

Kake said...

I'm a gyoza fan too! My method is here.

Hiroyuki said...

Kake: Thanks for sharing your recipe! My wife and I are too lazy to make gyoza dough! We use premade gyoza skins.