Distant cousins of ravioli. Long-lost half-brothers of pasties. Grand-nephews twice removed of empanadas. Yes, the Japanese gyoza are part of a noble global family of juicy meat encapsulated in a round of folded-over dough. But they are most closely related to (and in fact, largely indistinguishable from) Chinese jiaozi dumplings, specifically guotie: potstickers. The main difference between gyoza and their Chinese ancestor is the thickness of the dough; gyoza wrappers are rolled out to a fine, pasta-like thinness, whereas jiaozi pastry is a bit more substantial. Either way, they are delicious.
Gyoza are fun and easy to make at home, and particularly easy if you can get the wrappers pre-made – they are sold frozen in East Asian supermarkets. Then it’s a simple matter of bashing together the filling, assembling and frying. If you can’t get the wrappers, it’s still not hard, but it will take a little bit more time and effort. Making gyoza is a pleasantly meditative, repetitive task if you make them on your own, but I prefer to make them with a partner. It makes it go faster, and turns it into a fun and sociable experience. At big get-togethers in Japan, it’s common to see a group of old ladies sitting around a table, making gyoza and trading gossip.
Not difficult but it might take a little practice – don’t be discouraged!!!