底部金脆、内馅多汁的日式煎饺。
煎饺 (gyoza) 是包入猪肉、卷心菜、大蒜与韭菜的煎制饺子，一面煎至焦脆，另一面则蒸熟（烧饺子）。蘸上酱油、醋与辣油调成的料汁享用。它是一碗拉面的经典搭档。
二战后由中国的“饺子”演变而来，煎饺成了日本日常的心头好——皮更薄、蒜味更足，且几乎总是煎制而非水煮。
焦脆的煎底与多汁的内馅形成难以抗拒的对比，而以醋为主的蘸料又恰好解腻。它是完美的配菜，也可以是一盘配啤酒、自成一餐的主角。
通常为猪肉与小麦。东京也有纯素及米粉制的无麸质饺子——详见我们推荐的无麸质店家。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Rice-flour gyoza and miso-butter corn ramen
Asia's first GIG-certified gluten-free kitchen, where every dish — from rice-flour gyoza to miso-butter ramen — is safe for coeliac diners.
Gluten-free gyoza, karaage and yakisoba
A dedicated gluten-free cafe whose entire kitchen is wheat-free, serving GF Japanese comfort food such as gyoza, karaage, ramen and yakisoba with English-marked menus. Its Tabelog listing is currently status-undetermined, so confirm hours via its Instagram before visiting.
Awa-zenzai (millet dumpling with sweet azuki)
Founded in 1854 in a corner of a Senso-ji sub-temple, this Edo-era sweet shop still serves its signature awa-zenzai and anmitsu to downtown Asakusa.
100% plant-based mapo tofu and vegan gyoza
A dedicated vegan mapo tofu specialist near Tamachi, recreating Sichuan heat and richness with no animal products at all.
