As prescribed by Paulina Constancia
a Mexicanese culinary creation
by Paulina Constancia
The Chinese get credit for the invention of this little dumpling which is essentially the same as the Chinese Jiaozi. The gyoza was not introduced to Japan until the 1940’s most likely adapted after the Japanese invasion of China in the late 1930’s. Since then the Gyoza has become so popularized that there are Gyoza restaurants and even a Gyoza Stadium located in Osaka, Japan. The Gyoza Stadium has a museum complete with history and explanations of the many varieties of this adopted dish. (Source: Gourmet Sleuth)
The Mexi-Gyoza Story
Our neighbour Misa is moving back to Japan and has offered to teach me some authentic Japanese recipes. Recently, she showed me how to make gyozas. Misa brought in more dumpling skin than we could use for the filling that we prepared. So I told her why don’t we make a different filling, so I said how about a Mexican filling? And she said “Sure, why not?”
1/4 cup of frozen corn
1/2 tin of refried beans
taco seasoning (1 tsp or to taste)
1/8 to 1/4 cup of shredded cheddar cheese
dumpling skin or wanton wrapper
optional: add chiles or a few drops of chili sauce
Recipe makes about 24 Mexi-gyozas.
You may want to try traditional Japanese gyoza cooking. Fry in a little bit of hot oil until the bottom is brownish. Then add water to about half the height of the gyoza and cover. Cook covered until all the water has boiled off. Remove gyoza from pan and serve with the browned side up.
In Mexico they say: ¡Que aproveche!
In Japan they say: いただきます (itadakimasu)