31 December 2020

Many people define Dumpling and Gyoza as an indispensable part of their lives. Fundamentally, they are Mantı types. You can find these delicacies mainly in the Far Eastern cuisine. They are a part of their daily lives. Even though Dumplings and Gyozas look like and are considered to be in the same class, their preparation and cooking methods differ greatly. 


Dumplings are prepared by filling meat or vegetables in white flour doughs called the “pot stickers”. When it comes to cooking, Dumplings can be cooked on a frypan with sesame oil or can be boiled. They all taste different, but they all have remarkable taste. They can be prepared in a bundle-like shape or a semilunar shape. Their edges are specially embroidered with handwork but do not let that mislead you, their taste will linger in your mouth. 


Gyoza is a recipe closer to our day. Gyozas are prepared in a way similar to Dumplings, but Gyoza dough is much thinner and filled with fine-cut meat and fillings. Its taste is derived from its cooking method. Gyoza is a crunchy delicacy fried with sesame oil. Gyozas are fried for three minutes until golden and crunchy. Then, water is added on the pan and its lid is closed until they are fully cooked. Total cooking time is about 5-10 minutes.

Chili oil sauce served with these two dishes is the key behind their taste. The sauce is prepared by blending hot chili peppers with olive oil and served amply with Dumplings as a dip sauce. You will eventually find yourself eating your Dumplings out of this single-serve sauceboat. 

We fell under this unique crunchiness’ spell and designated a favorite. We suggest you try every kind of this irreplaceable delicacy and find your own favorite.