Gyoza is considered to be one of the most popular appetizers. Almost every Japanese restaurant serves Gyoza because of good taste and easy to eat.
Also, there are several ways to prepare Gyoza by steaming, frying or boiling. No matter how it is prepared, Gyoza is still so tasty that many people would fond of it. Moreover, Gyoza can be served as a single dish or paired up with many other dishes, such as ramen noodle or some warm rice.
One of the ways to prepare delicious Gyoza is to pan-fry in a Japanese style by using vegetable oil to fry and water to bake. This preparation will make the bottom part crunchy but the other part soft. Serving with Gyoza No Tare will give it an authentic Japanese taste. **A little secret to a crunchier Japanese-style Gyoza is to add a little bit of tapioca starch by mixing it with water then adding into the pan. This will make the bottom part crunchier and more delicious.
The second way is to deep-fry Gyoza until every part gets crunchy. It can then be served with some thick dipping like Japanese-style mayonnaise, various cheese dipping sauce or even Baisen Goma Creamy Sauce (Ajinomoto Salad Dressing Brand). The third way is to boil Gyoza with various kind of soup such as mild soup, Tom-Yum soup etc. This way offers alternative Gyoza soup that taste good and mellow. The last way is to steam Gyoza. Plenty of dishes can be created with steamed Gyoza such as fried rice with Gyoza, Gyoza salad or baked Gyoza with cheese.
Preparing and seasoning various kinds of Gyoza can consume a great deal of time. Using Gyoza, Japanese Dumpling (Pork & Chicken), which can be cooked in various ways whether pan-fry, deep-fry, boil or steam, can help reduce costs and save time. Also, managing the ingredients in the restaurant can be easier and more convenient because frozen Gyoza has a longer shelf life and is ready to be prepared.
