The shape for “frying in a frying pan” has become a standard.

There are "gyoza towns" all over the country, such as Utsunomiya, Hamamatsu, and Miyazaki, and Fukushima is one of them. It is unique in that it is served in a disk shape, and you will be surprised at the volume that overflows from the plate, but since each piece is small, even women can eat it all in one go. This time, I would like to introduce you to "Fukushima disc gyoza".

The original store is ''Ganso Disk Gyoza Manpuku''. The company's founder, Katsue Kanno, started selling gyoza in a black market near Fukushima Inari Shrine shortly after the war, pulling a cart around. Katsue learned how to make gyoza when she lived in Dalian with her husband, Masami, who was an engineer for the Manchuria Railway. Apparently, the local servants saw leftover boiled dumplings lined up in a wok and roasted, and asked for help. The current ''disk style'' was born when the recipe was recreated in Japan after being repatriated, and when the ingredients were arranged in a disk shape to fit the frying pan.

Ingredients used for the gyoza sauce at ''Manpuku'' are ground pork, Chinese cabbage, chives, and green onions. In particular, Chinese cabbage is dehydrated after being cut, and then left in the refrigerator for two days to evaporate moisture. Furthermore, all the gyoza wrappers are made by hand. Two types of blended strong flours are kneaded together in soft and hard water, and the dough is aged for two days before being rolled by hand. Following in the footsteps of the late Katsue, the fourth generation, Jinko Shiino, is currently in charge of the kitchen. He calls his grandmother Katsue "Bappa" and has faithfully inherited her recipes.