Surprise-Filled Gyōza is a simple dish taught to the DEF Kitchen children class by Sōma Yukihira and Megumi Tadokoro when they accompanied Satoshi Isshiki to help teach the class when the teacher injured her leg.
The popular dish from China, later adapted in Japan, this dish was selected by Sōma and Megumi to teach to the DEF Kitchen children. Using a wide variety of gyoza dough and stuffings, each of the children could make a completely unique gyoza of their own. Each one is filled with a random filling which is sure to surprise anyone, perfect for a child to prepare for their parents or themselves for any meal!
- Regular Gyōza Dough
- Tomato Gyōza Dough
- Curry Gyōza Dough
- Mustard Leaf
- King Trumpet Mushroom
- Shriveled Shrimp
- Green Perilla
- Ground Pork
- Chinese Cabbage
- Chinese Chive
Originate from China, The Japanese word Gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Shandong Chinese dialect (gaozi, Cantonese sound) and is written using the same Chinese characters pronounced with Japanese sounds.
The most prominent differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, the light seasoning of Japanese gyōza with salt and soy sauce, and the fact that gyōza wrappers are much thinner. Of course, jiaozi vary greatly across regions within China, so these differences are not always substantial. Gyōza are usually served with soy-based tare sauce seasoned with rice vinegar and/or rāyu (known as chili oil in English, làyóu (辣油) in China). The most common recipe is a mixture of minced pork, cabbage, and nira (Chinese chives), and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly rolled dough skins. In essence, gyōza are similar in shape to pierogi.
Aside from restaurants, Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants.
The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. Other popular methods include boiled sui-gyōza (水餃子) and deep fried age-gyōza (揚げ餃子).