Gyouza

Still, you’ve got to try them. Gyouza are a type of dumpling which is usually fried or grilled. They come in a variety of names, the most being ‘Gyouza’ in Japan, ‘Jiăozi’ in China, and ‘potstickers’ in the US. The idea is pretty simple, they’re made from a basic water/flour pasta recipe, usually with a meat based filling. Like a large ravioli or tortellini The traditional gyouza contain diced pork with cabbage, green onion and garlic, although you’ll find endless amounts of combinations. Chicken gyouza are also pretty popular, as well as vegetarian gyouza. “Yo! Sushi” make a fantastic duck and miso paste gyouza set, it’s fantastic *drools

jiaozi are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. They look like the golden ingots yuan bao used during the Ming Dynasty for money and the name sounds like the word for the earliest paper money, so serving them brings the promise of wealth, good luck and prosperity. Many families eat these at midnight on Chinese New Year's Eve so they have money at the changing of the years. Some cooks will even hide a clean coin in one for the most lucky to find.

Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried Gyōza are sold as a side dish in almost all ramen and Chinese restaurants.

jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.