It’s gyōza’s time. In the past, these tasty little pan-fried (or steamed, or deep-fried) dumplings were relegated to a subsidiary role as a snack to hold your over. These days things are different. Whether steamed (sui-gyōza), pan-fried (yaki-gyōza) or deep-fried (age-gyōza), they are now topping the bill, sometimes even morphing into new, hybrid styles far from their roots in Chinese cuisine. Click on the link in our bio for five of Tokyo’s best gyōza spots, some old-school, others newer and pushing the envelope of creativity. 📸 Claire Williamson (@accidentaltokyoite) and Oscar Boyd (@oscar.boyd) . . . . . . #Japan #Tokyo #japanesefood #chinesefood #instafood #travel #travelblog #dumplings #shumai #gyoza #bao #日本 #東京 #日本料理 #中華料理 #美味しい #食事 #旅行 #餃子 #焼売 #小籠包 #🥟

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