Gyoza -Japanese Dumplings-
このサイトはアフィリエイト広告を利用しています。 This site uses affiliate advertising.
2025年 3月下旬：餃子専門店 宇都宮みんみん:真岡店、スイ(水餃子)・ヤキ(焼餃子)
Gyoza (Japanese Dumplings) -ギョウザ (餃子) –
Gyoza is a dish that originated in China and is made by stuffing meat, vegetables, shrimp, etc. into a flour skin and cooking it.It is said that it first became popular in Japan in the early Showa period (approximately 1926-1945). After the war, Japanese soldiers who went to China felt nostalgic for the gyoza they had eaten, so they made some modifications to the gyoza, such as adding garlic, which was different from the original, and the gyoza became popular. In China, when people talk about gyoza, they generally mean “boiled dumplings,” but it seems that boiled dumplings were often avoided by Japanese people because they resemble “suiton,(Suiton is a dish of dumplings made from wheat flour dissolved in water and boiled in soup.)” a type of dumpling eaten as a substitute food in Japan during the war. It all started with people trying to find a way to make it taste good by frying it, and around the same time, Chinatowns began to appear all over Japan, so the “fried gyoza” style spread to dining tables all over Japan. Types of gyoza include pan-fried gyoza（Yaki）,boiled gyoza（Sui）,soup gyoza（Sūpu）, deep-fried gyoza（Age）,Steaming gyoza（Mushi）,special gyoza（Kawari）, stick gyoza（Bou）,egg gyoza（Tamago）,and rolled gyoza（Maki）.
The filling of the gyoza contains lots of chopped vegetables and is rich in dietary fiber, which helps regulate intestinal flora. Eating minced pork with garlic helps to relieve fatigue, and ginger is said to improve blood circulation and prevent poor circulation, so I try to eat gyoza when I’m feeling tired or not feeling well.
In the past, there may have been some households that made their own Gyoza （Japanese Dumplings） from scratch, but I think that has decreased significantly. The skins are generally made from strong flour and weak flour, and you need to know that the dough for pan-fried dumplings is kneaded in hot water and the dough for boiled dumplings is kneaded in water, and you also need to let the dough rest. If you are not used to it, you will not be able to do it well, as you will have to flatten the rolled dough in the palm of your hand and then stretch it out. The most important part is the filling inside the gyoza. Finely chop cabbage, chives, garlic and ginger are added and mixed with ground pork and salt until sticky, and then a mixture of seasonings is mixed in. Sometimes Chinese cabbage is used instead of cabbage, and the seasoning mixture is quite complex.
Then the filling is wrapped in the skin, and then the most important step is baking it.When I was growing up, it was common to buy raw dumplings from the store and fry them at home. And thanks to the efforts of each manufacturer, frozen dumplings have become very delicious these days. However, a gyoza party where a large group of people get together to make the dumpling skins, fill them with their preferred filling, and then wrap, grill, and eat the dumplings sounds like a lot of fun!(*’ω’*)
Even if we make a few mistakes or the gyoza isn’t cooked to the perfect degree, the original gyoza we all make together tastes delicious and it seems like it will spark conversation about the next time. and,Ramen It goes well with these dishes, and of course there are also gyoza specialty restaurants, so I would like to introduce them to you gradually.
※Prices may change depending on when you order. Please check the website or the store.
NANKINTEI TONKINTEI（南京亭・東京亭）
NANKINTEI TONKINTEI（南京亭・東京亭） have 12 locations, mainly in the Tama area of Tokyo, Saitama Prefecture, and Kanagawa Prefecture.
(April 2025)
Nanking-tei and Tokyo-tei serve authentic handmade Chinese food 24 hours a day, 365 days a year, using carefully selected ingredients and expert techniques to provide affordable cuisine.
The handmade jumbo gyoza dumplings are made by skilled craftsmen one by one.
Handmade jumbo gyoza and tantan noodles: 920 yen including tax and I was full.
Early March 2025: 4 pieces per plate, 500 yen (tax included)
Gyoza specialty restaurant Utsunomiya Minmin（餃子専門店 宇都宮みんみん）
The company operates nine stores in Tochigi Prefecture (as of late March 2025, according to its website).
It was packed with vegetables, including a generous amount of Chinese cabbage, and the garlic had been specially prepared to retain only its flavor, so there was almost no smell.
I went there because I could eat boiled and grilled dumplings at the same time, but they also had fried dumplings. Next time I’d like to try all three types.
In late March 2025, fried dumplings (6 pieces) ¥380 + boiled dumplings (6 pieces) ¥380 (all tax included): Top image
Bunbun Gyoza Soka Main Branch（ブンブン餃子 草加本店）
I found a place in Soka City, Saitama Prefecture, close to where I live where I could eat a variety of gyoza all at once, so I went there.
They are a little smaller than regular gyoza, but we had 6 different kinds (2 of each) for a total of 12 pieces, and they were delicious.I was recommended to try it with vinegar and pepper, which is the way I usually eat it, so I gave it a try.
There was a whole shrimp in the gyoza, cheese gyoza, and even though I don’t like spicy food, the spicy gyoza was delicious.
Shrimp, shiso, cheese, spicy, Bun Bun Gyoza,＋”Today’s special” Tomato cheese、In late March 2025, 12 pieces (2 pieces each x 6 types) 1,100 yen + hiyayakko (with pickles) 350 yen (all prices include tax)
White Gyoza（ホワイト餃子）
The dumplings are handmade using carefully selected ingredients (Chinese cabbage, cabbage, onion, Chinese chives, green onions, pork, etc.).
The main store is in Noda City, Chiba Prefecture, but I live in Saitama Prefecture and have always bought raw gyoza and cooked them at home.It was shaped like a rice bale and had a thick skin, and it was my first time eating it grilled at a restaurant.The skin was crispy and the meat juices oozed with every bite.
If it’s just gyoza, I think I can eat two servings.
As of early April 2024, a check on the official website revealed that there were 22 stores across Japan.
Late March 2025: 1 serving [8 pieces] ¥600 (tax included)
Hidakaya（日高屋）
As of June 2024, the Chinese restaurant chain Hidakaya (Haidei Hidaka) has more than 450 stores, but most of them are located in the Kanto region and the company does not operate nationwide.
We use vegetables grown in Japan, which lock in the flavor of the vegetables and then bake them wrapped in a chewy skin.
They use Japanese chives and cabbage, and the portions are sized to be easy for people of all ages, even children, to eat, which is what makes them a great accompaniment to ramen that you won’t get tired of.
Early April 2025: 6 pieces per plate, 300 yen (tax included)
There is still much more to introduce, but we will introduce them gradually, so please be patient.
