Gyoza – a History…
The Chinese get all credits for the invention of those little dumplings which is, in fact, the same as the Chinese ”Jiaozi”. Gyoza was not introduced to Japan until the 1940’s and – probably adapted after the Japanese invasion of China in the late 1930‘s. Since then the Gyoza has become so popularised that there are now a lot of Gyoza restaurants and even a Gyoza ”Stadium” – located in Osaka (Japan). This Gyoza Stadium has even a museum with history and explanations of the many varieties of this adopted Chinese dish.
The Gyoza have a white, wheat flour wrapper and are usually filled with pork — cooked by a combination method of steaming and frying. So you get the best of both worlds: crispy bottoms, silky tops!
MIFUNE’s ”pastry pocket” (6 pcs per serve) available in
Served with Gyoza Dipping Sauce. MIFUNE’s basic dipping sauce is made, among other ingredients with vinegar, soy sauce and sesame oil.
Giyoza / Gyoza is as ”side dish/appetizer” listed – one order is also good for a ”small” appetite…
MIFUNE Gyoza order is either Pork / Chicken OR Shrimps – can’t be ordered as a “mix”…