Gyoza

The famous Japanese dish Gyoza is a crescent-shaped dumpling that originated from the traditional Chinese jiaozi dumplings. The recipe was changed to suit Japanese tastes, and Gyoza quickly became one of Japan's favorite dishes. Gyoza, typically served as an appetizer in restaurants, is commonly enjoyed as a delightful snack, often paired with a glass of cold beer or traditional sake. Also, although it is not a side dish, Gyoza often accompanies ramen.

They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. Depending on the area, they put different stuff inside, but most commonly include minced pork or chicken, cabbage, chives, a certain amount of garlic, ginger, and green onions.

There are three classic ways to prepare them. Pan-fried gyoza is the most well-known; it is fried and then quickly steamed. Other types include boiled gyoza, usually served in broth, and the less common deep-fried variety. What makes Gyoza special is the way they are cooked. They are often pan-fried to perfection, giving them a crispy bottom and a soft, juicy center. You can often find them served with a delicious dipping sauce for added flavor.

Main ingredients: wheat flour, eggs, pork (or chicken), cabbage, chives, garlic, and ginger

Recommended places: Jingumae in Tokyo, Japan

Price range: from 300 to 600 JPY (around $2 - $4)