東京都·ご当地グルメ
Kamata Gyoza
When lifted from the iron griddle, the crispy wings spread out like lace. This is Kamata's specialty: wing-style gyoza. It is said that this style of wing-style gyoza was born in the late Showa 50s (late 1970s/early 1980s) at the Chinese restaurant 'Nihao' in Kamata. Inspired by a cooking method for grilled meat buns he experienced in Dalian, China, the owner poured flour-dissolved water onto the griddle while frying; the batter between the dumplings hardened into a crispy texture, creating the 'wings.' Eventually, restaurants serving wing-style gyoza increased one after another in Kamata, leading it to become known as a town of gyoza. Crispy, chewy, and juicy. Please try experiencing these three textures all at once.
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