Chinese BBQ Pork (Char Siu) Gyoza Dumplings Recipe (2024)

FAQs

What is the difference between gyoza and dumplings? ›

The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.

Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper. Fold wrapper in half over filling, then seal the edges with moistened fingers.

These delicious treats are Japanese dumplings, made with a variety of different fillings. They are very similar to the Chinese 'jiaozi', commonly known as 'potstickers', however there are some differences.

The red color of char siu traditionally comes from red fermented bean curd, or lam yuh. It doesn't give a very bright, vibrant red, but more of a natural redwood-looking hue. To get a very vibrant red color, most Chinese BBQ stalls add red food coloring.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

Some cuts that I like to use for pork: pork shoulder, pork butt, and pork belly. As for chicken, you can use chicken thigh or chicken breast, depending on your preference. Before you do this, its very important that you use a high quality and sharp knife!

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

The typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil, but some creative gyoza shops have also come up with a range of other fillings.

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.

What is the Chinese equivalent of gyoza? ›

Gyōza. Gyoza are a Japanese version of jiaozi that were developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II.

Jiaozi. Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style of barbecued pork.

While different cuts of pork can be used to make char siu, from lean boneless pork loin to fattier cuts, those fatty cuts like pork shoulder/pork butt really are best suited to making a tasty Chinese BBQ pork char siu.

No they are not the same. Hoisin sauce is made from fermented soybeans mixed with garlic, chilli, sesame, Chinese spices and vinegar. Char siu sauce is a condiment made from hoisin sauce, sugar, Chinese five spice powder, Chinese cooking wine, soy sauce, garlic and often also food colouring.

In fact, gyoza is the Japanese pronunciation of jiaozi! There are a few theories of where the name “jiaozi” originated. One of the most popular theories is that jiaozi was named because of its unique horn shape since the Chinese word for “horn” is jiao.

Dumplings are a broad term to describe pieces of dough that envelope some sort of meat or veggie filling. Potstickers, wontons, and gyoza are all dumplings found in Asian cuisine. The main differences lie in their country of origin, the type and thickness of the dough, and cooking method.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.