Gyoza Fight

They may have come from China originally, but Japan has made gyouza – those little parcels of deliciousness that go perfectly with a cold beer – their own just as much as they did ramen. Tasty and moreish whether made fresh at home or bought in bulk at the supermarket, gyouza are one of the simpler foods you’re likely to encounter on a trip to Japan, but one that you’d be a fool to miss out on.

But while we may all agree that these things are delicious, one issue divides us on the gyouza front: namely, are they better 焼き yaki (fried on one side before being steamed in the pan), or 水 sui (gently boiled and often served with, or sometimes even containing, tasty soup)? Some argue that sui is the purer, not to mention healthier, form of gyouza, but others will tell you that yaki is infinitely better.

Let’s find out what you good people have to say on the matter!

So, what’s it to be, Rocketeer? Do you like your gyouza crisp on the outside, or soft and fluffy to the touch? Cast your vote and tell us why in the comments section below!

 

Catch you next weekend, boys and girls. Have a good one!

Last week, we asked you to tell us what you thought about Japanese futons. Here’s what you had to say!

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Well aren’t you guys just a bunch of hardcore Japanophiles! Futons won thus one by a country mile – clearly the humble bed’s days are numbered!

Yaki-gyouza image: Gurinabi 
Sui-gyouza image: Kinhoshuka