Bite into a freshly made and flavoursome gyoza at Zagyoza
A descendant of the Chinese dumpling, gyoza was introduced to Japan after World War II when soldiers learned from the Chinese how to make the dumpling. It’s uncertain whether this type of dumpling was previously present in Japan, but this time was definitely a turning point for this wrapped and stuffed food.
Gyoza is made from a very thin dumpling skin and is traditionally filled with meat and vegetables and accompanied by a soy-based dipping sauce. Yachiyo Lauks grew up on gyoza in the south of Japan. She has taken the original recipes from her childhood and introduced an international palate to her Zagyoza versions. Zagyoza infiltrated the multicultural West End market a few years ago with its restaurant on Vulture Street. Yachiyo decided rather than compete with the multicultural cuisine on offer, she would merge flavours in a fusion of other cuisines with gyoza. Spinach and ricotta gyoza combine the flavours of Italy within the Japanese dumplings, or you can pair your gyoza with tandoori chicken curry with gyoza, a Mexican chicken wrap or pumpkin lasagne. Zagyoza makes 16 different varieties of meat, vegetable and vegan gyoza that it includes in its daily special menu, wholesale line (pick up a packet at any of the Standard Market Company stores) and market offerings.
You’ll find Zagyoza at Love you Local Markets at Hawthorne, The Gap Farmers’ Market, Fig Tree Farmers Market and Mitchelton Farmers Market. Yachiyo has chosen Chicken Teriyaki, Beef Curry, Pumpkin Fetta, Black Bean Vegan, Ocean Catch and Pork Classic (her mum’s original recipe) to feature at the markets, and serves a breakfast special of hash browns, homemade beans and bacon gyoza at The Gap Farmers Market only.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.
