Kourakuen served "vegetable dumplings," which are gyoza without leeks, garlic, and meat, so I ate them. I was prepared to taste it as a strange dish, but it was a shock that it was delicious as Gyoza.

Vegetable dumplings are 240 yen (tax included) per plate. The jade-colored skin is very beautiful where it was brought. When I split it with chopsticks, it certainly doesn't smell like leek or garlic. There seems to be no fat in the meat.


It is packed with carrots, shiitake mushrooms, and leafy vegetables. I wondered what it was like to eat, so I just ate it.


Surprisingly, there is a feeling of gyoza. Probably the scent of baked skin and oil. Besides, the texture of the soup is just right, and the brain recognizes it as gyoza. It's not without condiments. Instead of garlic and leeks, refreshing perilla (perilla) is used. This fits quite well.

If you add soy sauce, vinegar, and chili oil to the sauce and eat it, it's completely gyoza. One person is steadily emptying a plate of 5 pieces, and I want rice.


After being flattened in a blink of an eye, I was pondered for a while by the deep question, "What do humans really recognize Gyoza as Gyoza?" Anyway, it's a dish that you can enjoy even if you order it with ordinary gyoza and compare it.