Polydish city guide

Best Gyoza in London

“Steam-fried until one side turns to glass. Japan's refinement of the Chinese potsticker.”

Gyoza

What the real thing tastes like

Japan took the Chinese jiaozi post-war and thinned the skin, tightened the pleats, and perfected yaki-gyoza: steam-fried so the bottoms fuse into a shattering golden pane — sometimes linked by a lace 'wing' of crisped starch — while the tops stay tender. Garlic-forward pork-cabbage filling; rice and beer as canon companions. Utsunomiya and Hamamatsu contest the capital title annually.

2,467 voices, one story

The hanetsuki wing gets photographed more than the dumplings themselves, and pane-crispness is the review's spine. The gyoza-city rivalry supplies endless copy, and dipping-ratio recipes — vinegar-heavy, a drop of chilli oil — are exchanged like currency.

Order it here when it has

  • pane shatter
  • garlic warmth
  • beer alliance
  • wing spectacle

Walk away when you see

  • steamed-only misses the point
  • garlic lingers

Restaurant-level rankings for London land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

Gyoza on Polydish →