Perhaps it was the Chinese dynasty, the Mongol Empire, or even ancient Mesopotamia. Gyoza, or gyoza in Japanese, are so ubiquitous that there are many theories about where and when they originated. In addition to the epic gyoza road that crosses the Eurasian continent, the sea route that is said to have brought them to the New World by the Spanish and Portuguese during the Age of Discovery is also full of historical romance.
What is certain is that gyoza, wrapped in local specialties and shaped in a unique way, are the ultimate "local cuisine." Looking at the world's national foods from a bird's-eye view, we can see regional characteristics and cultures. Gyoza is a spokesperson for history.
Ryoichi Tsukada
Today, we have an ambitious mission: to talk about the world through gyoza.
Yuriko Aoki
First, regarding the history of local cuisine, the generally accepted theory is that "dumpling-like dishes" originated in northeastern China around the 6th century BC, and spread westward across Eurasia with the expansion of the Mongol Empire in the 1200s. Of course, there are various theories.
Naoyoshi Motoyama
Mongolian buzu (a traditional steamed dish similar to xiaolongbao) was introduced to Georgia and became khinkali.
Aoki
Yes. The Mongols and other Turkic peoples living in Central Asia were nomadic peoples, and it is said that they brought it with them as they migrated westward with their sheep.
Tsukada
It is true that there are "Mantu" in the areas of Uzbekistan, Kazakhstan, and Afghanistan.
Aoki
That's right. The other is the Age of Discovery, when the Spanish and Portuguese discovered a route to India via Cape Town in South Africa, and introduced food to various places along with the spread of Christianity and colonization.
Head Temple
So that would be something like Malaysian curry puffs or empanadas in the Philippines and Central and South America?
Aoki
Yes. The flow of the tide is the flow of people, and the flow of people is the flow of food. It's interesting to compare it with world history.
In northeastern China and Mongolia, where dumplings are said to have originated, the most common type is boiled dumplings, which are made by wrapping meat filling in a flour skin.The sauces and dipping sauces also reflect the region's characteristics, such as black vinegar in China, sour cream in Russia, and yogurt in Turkey, which use dairy products.
Mongolian "Banshi" / A daily dish in Mongolia where lamb is the staple food. The ingredients are basically lamb, onion, and ginger, and it is eaten with black vinegar. It is the origin of boiled dumplings!
China (Yanbian) and North Korea "Tudou Steamed Dumplings" / The distinctive black skin is made from tudou (potato starch). The kimchi filling is unique to Yanbian, where North Korean culture coexists. 
Republic of Korea "Mandu" / Korea's national snack. Filled with minced meat, kimchi, tofu, etc. There are many different shapes, such as hat-shaped, crescent-shaped, and steamed bun-sized mandu. 
Malaysian "Curry Puff" - A crescent-shaped deep-fried dumpling with a crispy crust and curry-flavored potato filling. A classic snack that represents Malaysia. 
Bhutanese "Momo" / Steamed momo dumplings are eaten with extremely spicy edze (chili miso), a part of the food culture of Bhutan, a country famous for its chili peppers. 
Nepalese "Momo" / Steamed dumplings from the Tibetan culture. The filling is made with turmeric, giving it a subtle golden color that is unique to Nepal. 
Georgian "Khinkali" / These are large dumplings similar to Xiaolongbao, and the filling is mainly minced meat, chili peppers, and coriander. The local way to eat them is to hold the knot and leave the rest. 
Turkish "Manti" - Small dumplings the size of a fingertip. Filled with minced beef, onion, and spices. Topped with a garlic-infused yogurt sauce. 
Kazakhstan's "Horse Meat Manti" / As with Russia and Turkey, the use of eggs in the batter suggests a European influence. The culture of eating horse meat is also a distinctive feature of Kazakhstan. 
Russian "Pelmeni" - A national dish that is always kept in every household's freezer. Like pasta, the dough is made with eggs and served with butter and sour cream.
Gyoza is a great preserved food and a great local dish!
Head Temple
Personally, I believe that if something is wrapped in wheat flour dough, it should be called gyoza.
Tsukada
I agree. Gyoza is a food for the common people that anyone can make, so it's been passed down orally and there aren't many written documents about it. It was originally a preserved food, after all.
Aoki
Apparently, Turkic peoples would freeze it in sub-zero temperatures, carry it around, and boil it. It was a convenient preserved food that could be eaten by simply boiling water.
Tsukada
And because the bean paste is made from local ingredients, the individuality of the land is expressed.
Aoki
In Mongolia, they use lamb, but in Kazakhstan, they also have horse meat dumplings. India has a large number of vegetarians, so they often use beans. There are many people around the world who don't eat meat for religious reasons, so beans and cheese are also popular.
Tsukada
Yes. If you go south from Mongolia to around Shandong Province in China, it's pork, and in coastal areas like Dalian it's seafood. Spanish mackerel, mackerel, shellfish, etc. As for sauces and dressings, it's a Central Asian trait to use yogurt, as in Turkey. Yogurt can also be dried and preserved.
Head Temple
It's interesting that dumplings and yogurt came together in Central Asia. Further west, eggs began to be added to the dough, bringing it closer to pasta and pie. Also, in Mongolia, it's said that if you can make buz, you're a full member, and in Nepal, if you can wrap momos well, you'll be a good bride.
Aoki
In the Turkish town of Kayseri, the size of the manti is extremely small. Apparently, the smaller the dumpling, the more dexterous the person is, so perhaps making dumplings was also an element of bride training.
Tsukada
That may be true. By the way, have you had any memorable gyoza experiences abroad? I was shocked by the black steamed dumplings called "Tudou Gyoza" that I ate at a North Korean state-run restaurant in Beijing. The skin was made from potato starch, but it was pitch black and softer than I had imagined.
Aoki
For me, it's the "Gyoza Banquet," a specialty dish from Xi'an, China. It's basically a full course of gyoza, and the famous restaurant Tokuhatsucho offers over 300 varieties.
Head Temple
It's impossible to eat it all (laughs). When I stayed in Nepal for about six months, I was often invited to momo parties at the homes of friends, and everyone's cooking skills were amazing. The filling was often made with buffalo meat. I made some Japanese pan-fried dumplings as a thank you, and they were very happy.
Wheat is a food culture that is said to have spread to Europe via the Silk Road and been brought to the African continent during the Age of Discovery. It can be cooked in a variety of ways, including deep-frying and oven-baked pastries. While the shape is similar to gyoza, it has become increasingly similar to pasta and pie.
Polish "Pierogi" / A national dish of flat, crescent-shaped pierogi. Boiling is the most popular way to eat them, and the standard filling is a pate of meat and potatoes.
German "Maultasche" / A local dish from the Swabian region. A large rectangular pasta dough wrapped around meat and other ingredients. Often added to soup. 
Italian "Charsons" / A local dish from the Friuli region. A sweet dish made with potatoes, cinnamon, raisins, etc. Topped with butter and smoked cheese. 
Spanish "Empanada" / Believed to have originated in the Galicia region, it is made with a variety of fillings, including beef and tuna. It is generally made by folding a round piece of dough into a crescent shape and deep frying it. 
Tunisian "Brick": A common food made by wrapping tuna, potatoes, raw eggs, etc. in a spring roll-like skin and deep frying it. It is a large triangle with a soft-boiled egg inside.
What is the "gyoza blank zone" that supposedly exists on Earth?
Aoki
Although gyoza has spread all over the world, there are actually some "gyoza-free areas." One of these areas is Oceania in the Pacific Ocean, a region where taro is the staple food. In Africa, gyoza is also rarely found south of the Sahara Desert.
Head Temple
Come to think of it, you probably don't see them much in East and West Africa, where green bananas and cassava are the staple foods, or in Southeast Asia either...!
Tsukada
I see, so the coffee belt region of the equator was also a gyoza blank spot. As an aside, many of Japan's local gyoza still simply contain local specialties added to the basic filling of "pork, cabbage, and garlic." However, if creators try gyoza from all over the world and broaden their preconceived notions, I feel they could create something even more interesting, such as a groundbreakingly delicious filling that takes a local speciality as the main ingredient.
Head Temple
That's certainly true. After returning to Japan, I held a "Gyoza Fair" at a restaurant I opened in Kobe, offering 11 types of gyoza, including Korean mandu and Russian pelmeni, but the most popular was the Tunisian brik. Incidentally, my favorite gyoza in the world is from Gyoza no Osho Mikage branch in Higashinada Ward, Kobe, which I've been going to since high school (laughs).
Aoki
After all, gyoza is simply delicious when wrapped in flour, and eating it makes you happy. I think this is the reason why it has spread all over the world.
Head Temple
Gathering together to make, share and eat is probably the most communicative food you can find.
Tsukada
That's right. The characters for it mean "eat and mingle"!
Aoki and Motoyama
I see! (laughs)
