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Gyoza, also known as Japanese dumplings, have become a staple in Japanese cuisine. Originally from China, gyoza were introduced to Japan in the 1940s and have since evolved into a popular dish enjoyed by people of all ages. From street vendors to high-end restaurants, gyoza can be found all over Japan, each with their own unique twist on the classic dish.

The classic gyoza is made with a thin dough wrapper filled with a mixture of ground pork, cabbage, garlic, ginger, and other seasonings. They are then pan-fried until crispy and served with a soy sauce-based dipping sauce. However, there are many variations of gyoza, including vegetarian options and even dessert gyoza filled with sweet fillings like chocolate or fruit.

One popular variation of gyoza is the “Yaki Gyoza,” which is pan-fried and steamed at the same time, resulting in a crispy bottom and tender top. Another popular variation is the “Sui Gyoza,” which is boiled and served with a light dipping sauce. Some restaurants even offer “Age Gyoza,” which are deep-fried and extra crispy.

Gyoza have become so popular in Japan that there is even a National Gyoza Association, which holds an annual gyoza festival in Tokyo where visitors can sample gyoza from all over Japan. Many restaurants have also developed their own unique dipping sauces, which can range from spicy to sweet.

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