Boiled Gyoza (水餃子) is a Japanese-style Chinese dumpling that’s cooked in boiling water instead of pan-fried. A mixture of ground pork and finely chopped vegetables is wrapped in a flour-based dough, then boiled and served with vinegary soy sauce for dipping. While not as common as pan-fried Gyoza in Japan, Boiled Gyoza can often be found at Chinese restaurants and is enjoyed as a lighter, healthier alternative to the crispy, oilier version.
No-Fold Gyoza are Gyoza dumplings with pork filling but without complicated folding. Usually, you seal the Gyoza skin to keep the filling neatly inside by making kind of troublesome pleats. But here, the filling is merely wrapped in the skin by rolling. Super easy! It may not look as pretty as the regular one, but it’s still as tasty as always. This also freezes beautifully. One day make multiple batches and freeze, and have Gyoza dinners later on busy nights. No defrosting needed beforehand, but just cook a little longer. Hope you try this simple but delicious Gyoza soon!
Shumai originated from Chinese-style dumplings, but changed to match Japanese taste just like Gyoza. Shumai are steamed pork fillings stuffed in Shumai wrappers. They are eaten alone or dipped in vinegar soy sauce with mustard. In the US, you can find Chinese shumai at Dim Sum in Chinese restaurants for breakfast/lunch. They can be wonderful in your lunch box and also as a tasty main dish for dinner.