Anatomy of a Gyoza - The varieties you might find

Where to find Gyoza

More GyozaQuest Adventures

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Anatomy of a Gyoza


What makes a good Gyoza?

Here's an enlarged photo to demonstrate.

Gyoza have to be greasy, yet still firm and not brittle. The first bite should have a good amount of substance, as opposed to being completley crispy. It gives it a rich substantial mouth feel.

They're seared on the griddle untill one side is browned. It's firm, and slightly crispy. This offsets the smoothness of the rest of the wrapper.

The sides are folded over, about seven times, more is okay. This gives even more substance to the gyoza. It also balances the texture of the skin with the filling and the broad sides.

The filling doesn't have to be elaborate, but simply to contrast the outer shell. The quantitiy should match the skin. Too much and it's hard to fold, and the sides do not obtain the folds. Too little and it's just gyoza skin.

As a whole the package is visually appealing. They are best served in odd numbers, Five, seven, nine are good. In larger quantities (such as 25) arrangement on the plate matters.

Bad gyoza, are deep fried, as opposed to fried on the griddle. They tend to be rather crunchy rather than chewy. The elegant folds on the side may be missing, The sign of a bad gyoza is if the filling inside is dry.

Pre made Refrigerated

Here's the pre-made style - easily microwave Quality may be only so-so though.

But alas, I wonder if you can buy these in 7-11's and convenience stores like in Japan.

Microwaving Gyoza may or may not work. Microwaved gyoza are at best adequate. They can get rubbery, and they may not possess the balance of firmness and crispyness which exemplifies gyoza.


There's the frozen kinds, as my partner on my quest, Ray, so eloquently describes. The market we went to had five different varieties from various companies.

If a restauraunt takes these, and re-heats them, they may or may not be sucessful. There are good quality frozen gyoza, from which excellent gyoza can be served.

However, do NOT deep fry these. Although they may be tasty, the texture is ruined with too much hot oil.

Sort of from scratch 90%

For the die hard's, there's pre made gyoza skins. Easier than making them yourself, and the way out if you're planning to have a potluck party