Gyōza[edit]

Gyōza with chili oil

Gyōza no Ōshō restaurant in Japan at Monzen-Nakachō Station

The Japanese word gyōza was derived from the Jilu Mandarin reading of 餃子, giǎoze, and the

Japanese word is often written using the same Chinese characters. Following the Second World
War, Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in
northeastern China brought home gyōza recipes.
The prevalent differences between Japanese-style gyōza and Chinese-style jiaozi are the
rich garlic flavor, which is less noticeable in the Chinese version, and that gyōza wrappers tend to be
thinner, due to the fact that most Japanese restaurants use machine-made wrappers. In contrast,
the rustic cuisine of poor Chinese immigrants shaped westerners' views that Chinese restaurant
jiaozi use thicker handmade wrappers. As jiaozi vary greatly across regions within China, these
differences are not as clear in the country of origin. For example, visitors will easily find thin-skinned
jiaozi at restaurants in Shanghai and at street food vendors in the Hangzhou region. Gyōza
wrappers are actually identical to jiaozi wrappers seen in Chinese households using store-bought
machine-made wrappers. Gyōza are usually served with soy-based tare sauce seasoned with rice
vinegar and/or chili oil (rāyu in Japanese, làyóu (辣油) in Mandarin Chinese). The most common
recipe is a mixture of minced pork (sometimes chicken or beef), cabbage, Asian chives, and sesame
oil, and/or garlic, and/or ginger, which is then wrapped in the thinly rolled dough skins. Gyoza share
similarities with both pierogi and spring rolls and are cooked in the same fashion as pierogi, either
boiled or fried.
Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan,
either frozen or ready to eat. Pan-fried gyōza are sold as a side dish in many ramen and Chinese
restaurants. Both the wrappers and the prepared gyōza themselves are increasingly easy to find in
Asian markets around the world.
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 dumpling is steamed. This technique is what the Chinese
call guotie or potstickers (see above). Other popular methods include boiling sui-gyōza (水餃子)
and deep frying age-gyōza (揚げ餃子).
Store-bought frozen dumplings are often prepared at home by first placing them in a pot of water,
bringing it to a boil, and then transferring them to a pan with oil to fry the skin.

Momo[edit]
Main article: Momo (dumpling)
The Tibetan and Nepalese version is known as momo (Tibetan: མོག་མོག་; Nepali: मम). The word "momo"
comes from a Chinese loanword, "momo" (饃饃),[13] which translates to "steamed bread". When
preparing momo, flour is filled, most commonly with ground water buffalo meat. Often, ground lamb
or chicken meat is used as alternate to water buffalo meat. In Nepal there is also a vegetarian option
where mixtures of potato, cheese and other vegetable items are mixed. Finely chopped onion,
minced garlic, fresh minced ginger, cumin powder, salt, coriander/cilantro, etc. are added to the
meat for flavouring. A sauce made from cooked tomatoes flavored with Sichuan pepper and minced
red chilies is often served along with momo.
The Nepalese Momo is usually served with dipping sauces that include tomato based chutneys or
sesame based sauces. Sauces can be thick or thin consistency depending on the eatery (locally
called chutney/achhar[14]), that is normally made with tomato as the base ingredient. In Kathmandu
valley, the traditional way of serving momo (momocha) is 10 ping-pong ball sized round momo
drowned in a Tangy, Tomatoey and Nutty broth / sauce called Jhol (Watery Soup / Broth in Nepali)
Achar (served at room temperature, with watery / runny consistency, also known as Kathmandu
style momo). Jhol momo in the other hand has warmed-up / hot broth poured over momo (not
cooked in the soup / broth).[15] To make the Jhol achar one of the main ingredients is Nepali Hog
Plum (Lapsi), but if unavailable, lemon / lime juice can be used.

Jiaozi and wonton[edit]

Jiaozi should not be confused with wonton. Jiaozi have a thicker skin and a relatively flatter, more
oblate, double-saucer like shape, and are usually eaten with a soy-vinegar dipping sauce (and/or
hot chili sauce), while wontons have thinner skin and are usually served in broth. The dough for the
jiaozi and wonton wrappers also consist of different ingredients.