Barcelona<\/a> and the rest of the country. The way to cook them is to fry them in a pan with very hot oil until they are golden brown and slightly crispy on the outside. They are then dipped in a mixture of water and cornflour, which causes the gyoza to steam. The result is a juicy patty due to the steaming, but at the same time, with a crispy coating from the frying.<\/p>\nSui gyoza (boiled only). These gyozas are cooked by boiling only and are usually served with a broth. This type of gyoza is not as well known as the previous one, and is not found in all restaurants, but rather in those specialising in this type of dumpling.<\/p>\n
Age gyoza (fried only). The main distinguishing feature of this variety is that it has a very crunchy texture, as it is the only one of the three that does not include any cooking with water in its preparation. Like sui gyoza, they are usually found in speciality restaurants.<\/p>\n
When the Japanese eat them<\/h2>\n
Japanese people usually eat these dumplings at home as a main dish or as a side dish with other ingredients and rice. However, it is also more common for restaurants to serve them as a tapa or side dish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Empanadillas are one of the star dishes of Spanish gastronomy. A dish that can become a small tapa or side dish, or a simple but tasty main course. However, although the filling for empanadillas can be very varied, we always end up using the same ones: tuna, meat, chicken, perhaps… Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":11278,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[300],"tags":[],"class_list":["post-11273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japanese-cuisine"],"yoast_head":"\nGyoza, the Japanese dumpling - Oriental Market<\/title>\n<meta name=\"description\" content=\"Empanadillas are one of the star dishes of Spanish gastronomy. 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