Pop Japan

The Japanese gyoza actually has a Chinese origin, based from the dish called jiaozi. Both dishes are made of ground pork, onion, cabbage, ginger and garlic. The main difference between the jiaozi and the gyoza is the last ingredient. Garlic is very prominent in the gyoza, so unlike its original Chinese counterpart. The Japanese version is also less salty, in comparison to the original one, mostly because of the light taste of the Japanese shoyu or soy sauce. The wrappers in Japanese gyoza are also much thinner compared to the Chinese food.

Photo by Roger Wong from Hobart, Australia. Licensed under Creative Commons. (https://creativecommons.org/licenses/by-sa/2.0/deed.en)

Tags: food, japanese gyoza, chinese jiaozi, garlic, ground pork, onion, cabbage, ginger, thinner wrapper, shoy, light taste