Piping hot gyoza (dumplings) in Hokkaido! 18 popular places in Hokkaido recommended for gyoza

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At Ramen Sapporo Ichiryuan, about a 2-minute walk from JR Sapporo Station, they serve gyoza made with Hokkaido-grown gyouja-ninniku (Alpine leek), known as the king of wild mountain vegetables.

In addition to table seating, the restaurant also has high counter seats where you can enjoy original beer and wine.

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The 6-piece "Homemade yaki-gyoza (pan-fried dumplings) you can count on" comes with crispy wings. These dumplings are made with wine pork, raised without medication and under temperature control suited to pig growth.

They are packed with gyoja-ninniku (Alpine leek), which is rich in the garlic nutrient allicin, so you can really enjoy plenty of it.

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The reliable Homemade sui-gyoza (boiled dumplings) comes in a set of 3 pieces. The wrapper, made with wheat flour from Hokkaido, has a pleasantly springy texture.

The red yuzu kosho (spicy yuzu pepper paste) used as a yakumi (condiment) topping on the sui-gyoza has a fresh heat and is sourced from Miyazaki Prefecture in the Kyushu region.

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Taiyo Whale Sapporo Ekimae Ten is a taishu sakaba (casual Japanese pub) where you can watch live pro baseball broadcasts featuring local Hokkaido teams.

If you can visit in the early evening, you can enjoy their good value happy hour. It is a 1-minute walk from the underground passage exit at the north gate of JR Sapporo Station.

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In "Namara Umai no Yaki Gyoza," namara is a Hokkaido dialect word meaning "very." In other words, you can probably enjoy very tasty pan-fried gyoza (dumplings) here.

The signature bite-size gyoza (dumplings), made with careful attention to how they are cooked, come in sets of 6. They also seem like a great match for beer.

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The "yude-gyoza (boiled dumplings)" have a nice texture, and you can also choose the "age-gyoza (fried dumplings)," which are dipped in oil.

As a Hokkaido local specialty, it might be a good idea to order the juicy Kara-age "tokusei zangi (special Hokkaido-style fried chicken)" together with them. They also offer items such as the "tokusei potato salad," which is served relatively quickly.

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Located about a 3-minute walk from JR Sapporo Station, Sapporo Zangi Honpo Sapporo Eki Kitaguchi Ten is, just as its name suggests, a restaurant centered around zangi (Hokkaido-style fried chicken), a Hokkaido specialty. The gyoza on the side menu also come recommended, and the food pairs well with drinks.

If you are nearby, delivery is available, and many customers also order Takeout.

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The "yaki-gyoza (pan-fried dumplings)" come in a set of 4 and are packed with filling. They grill them juicy on a Teppan-yaki griddle. The key is the rich flavor and sweetness of the vegetables.

They also offer taki-gyoza (dumplings simmered in soup), which are simmered in a tonkotsu (pork bone broth)-based soup and eaten with yuzu kosho (yuzu chili paste).

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This restaurant has a wide lineup of set meals centered on zangi (Hokkaido-style Kara-age), and of course you can also choose a set meal that comes with yaki-gyoza (pan-fried dumplings).

With the set meal, you can add any 2 small side dishes you like, such as salad, and choose either white rice or jurokkokumai (16-grain rice).

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Hakata Gyozasha 603 Sapporo Ekimae Ten is about a 2-minute walk from JR Sapporo Station. In Hokkaido, this is a place where you can enjoy specialty dishes from the Hakata area of Fukuoka Prefecture.

In addition to counter seating, the restaurant also has table seating that can be combined for larger groups, as well as fully private rooms.

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The "Hakata 603 Hitokuchi Gyoza" features filling made to bring out the juicy pork they carefully select. The wrapper is thin, which makes it easy to eat. It is served with crispy wings still attached.

Available in sizes from 7 pieces to 30 pieces, so choose the number based on how many people you are sharing with.

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Although it is hard to tell by appearance, this one is the Kyushu Kurobuta Gyoza (Kyushu Berkshire pork dumplings). The dumplings themselves are one size larger than the Hakata 603 Hitokuchi Gyoza, and they are said to taste great with salt.

They also offer more than 15 kinds of creative dumplings, including shiso cheese gyoza (perilla and cheese dumplings).

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Gyoza to Wine Kahi to An is about a 5-minute walk from Odori Station on the Sapporo Municipal Subway, and its star attraction is gyoza made with ingredients from Hokkaido. The restaurant also lets you enjoy pairings with natural wine.

The interior has a calm, hideaway feel, with a modern design.

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The gyoza is called "Ebetsu-san (from Ebetsu) kurobuta (Berkshire pork) hakusai (Chinese cabbage) shoga (ginger) yaki-gyoza (pan-fried dumplings)," a name that clearly shows the production region of the filling ingredients and what goes into it. The gyoza wrapper uses Hokkaido wheat called "Haruyutaka."

While it uses a standard combination of ingredients, the ginger brings together the good flavors of the pork and Chinese cabbage in a light, refreshing dish.

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When gyoza (Japanese dumplings) are lined up with wine, they look like stylish appetizers. They also offer a selection of wines that pair well with gyoza.

They have unusual flavors such as Beef Tongue gyoza seasoned with green onion salt sauce and snow crab & Americaine sauce gyoza.

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Taiwan Yoruichi Kashinfu Sapporo is about a 1-minute walk from Susukino Station on the Sapporo Municipal Subway. As the name suggests, it has a unique atmosphere inspired by a Taiwanese night market. It might make you forget you are in Hokkaido.

Inside, panda-related items are hidden in various spots.

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The overwhelmingly popular specialty is Taiwan Bo Gyoza (Taiwan-style stick dumplings). You can choose either 5 or 10 pieces.

The secret to their great taste is the executive chef’s secret recipe, and there are times when more than 4,000 are ordered in a single month. They are eaten with a special house sauce.

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The "Taiwan Suigyoza (Taiwanese boiled dumplings)" strike an excellent balance between the texture of the wrapper and the juicy filling. Along with the piping hot "shoronpo (soup dumplings)," they are great to share with the person you visited with.

They also serve highly impressive dishes such as the "Kobore Horumon Mapo Tofu," piled on so boldly that it spills onto the plate underneath.

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Located about a 1-minute walk from the Sapporo Streetcar Nishi 8-chome stop, Sumibi Yasai Maki Kushi to Gyoza Hakata Uzumaki Sapporo Odori Ten has its Honten in Hakata, Fukuoka, and lets you enjoy local Fukuoka specialties while staying in Hokkaido.

Inside, the restaurant has Sunken kotatsu seating and fully private rooms, and is well known as a place where you can relax and enjoy your meal at a leisurely pace.

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The classic bite-size gyoza in Hakata, Fukuoka comes in a version with crispy wings. It is called uzumaki gyoza (spiral gyoza), and you break off the winged part to share it.

This bite-size gyoza is also included in the standard course meal. It looks like a plate that would go great with beer.

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There are several varieties in the 6-piece gyoza set, and the one in the photo is the "Ao Togarashi Gyoza (green chili pepper dumplings)".

In addition to Western style gyoza seasoned with basil and cheese, you can also choose unusual varieties like okonomiyaki-style gyoza. You may want to order a few different kinds and share them with the people you came with.

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Located about a 2-minute walk from JR Sapporo Station, Chuka Izakaya Koka Chubo JR55 Biru Ten is a casual spot where you can enjoy Chinese food close to the station.

The interior has a soft atmosphere with a wood-grain design, and it offers (Each) table seats with partitions so you can relax without worrying about the people next to you.

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The "Xiang Xiang Gyoza" with a nice kick of ginger is seasoned with salt, so it tastes great even without any dipping sauce.

These gyoza are particular about being Homemade, and each one is wrapped by hand at the restaurant. In some dinner time sets, gyoza are included as the dim sum item.

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There is one more kind at Koka Gyoza, and it seems to use black pepper as an accent. It is packed with garlic and nira (garlic chives), giving it a bold flavor that likely pairs well with alcoholic drinks.

Why not order it together with the tochi mabo dofu (mapo tofu with fermented black beans), which is finished with the restaurant's homemade mala sauce.

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Gyoza & is about a 6-minute walk from Maruyama Koen Station on the Sapporo Municipal Subway. The name means the Japanese word "ando (relief)," and the space is said to feel very comfortable.

The exterior display makes a big impact. A giant pair of chopsticks jutting out from the wall holds an equally giant gyoza (dumpling), creating an eye-catching design.

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Along with "Gyozangi," gyoza finished in the style of zangi (Hokkaido-style fried chicken), a Hokkaido specialty, they also offer unusual gyoza such as the ravioli-style "Basil Butter Suigyoza (boiled dumplings)."

Of course, the standard "Nikujiru Yaki Gyoza (pan-fried juicy dumplings)" is juicy, and it does not use garlic or garlic chives. It is a dish best enjoyed with vinegar and pepper.

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A row of 23 nikujiru yaki-gyoza (pan-fried juicy dumplings) lined up across the counter. This board is 1 yard=91.44cm long, and it is called the "1-Yard Gyoza."

When this arrives at the table, it is sure to get the whole party excited. A gyoza-filled course is also available.

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Located about a 2-minute walk from Susukino Station on the Sapporo Municipal Subway, Kyushu Damashii Sapporo Tanukikoji 3-chome serves regional cuisine from Kyushu. Being in Hokkaido, the northernmost part of Japan, makes it all the more nice to casually enjoy food from southern Kyushu.

The noren (traditional fabric divider) provides some privacy, so you can enjoy your meal in a relaxed setting.

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The Kodawari Kurobuta Yaki Gyoza (carefully crafted grilled dumplings with Berkshire pork) are packed with the rich flavor of kurobuta (Berkshire pork), and are said to be one of the restaurant's signature specialties.

If you want something with even more of a Kyushu feel, the Mentaiko Taki Gyoza (cod roe simmered dumplings) comes recommended. The gyoza floating in the carefully made soup and the mentaiko (cod roe) topping make a perfect combination.

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The shoronpo (soup dumplings), wrapped in a thicker skin than gyoza and filled with meat filling, are said to burst with meat juices when you bite into them. It makes you want to try every single dim sum item on the menu, starting with the gyoza.

The popular Hakata motsu-nabe (Hakata Horumon Hot Pot), made with quality Domestic beef Horumon, lets you choose from three kinds of soup, including ginger tonkotsu.

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Gyoza Dining Ikkaku ~Hitokado~, about a 5-minute walk from Susukino Station on the Sapporo Municipal Subway, is a restaurant that serves gyoza made with Hokkaido pork and offers a lineup of more than 10 varieties.

The gyoza is made with carefully selected ingredients, and they reportedly make each one by hand in-house.

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To keep a good texture, the vegetables are cut by hand, and any extra moisture is squeezed out. The flavor is seasoned on the rich side, so there is no need to add soy sauce or anything else.

The classic yaki-gyoza (pan-fried dumplings) comes with garlic and nira (garlic chives), and the shiso-gyoza (perilla dumplings) is also a dish you should try at least once.

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If you look through the unusual gyoza lineup, one recommended choice is the “Tsukimi Cheese Tsukune Gyoza,” which makes good use of an egg yolk sauce often seen with meatball skewers.

They also offer beef curry gyoza, which has a high repeat order rate, and gyoza with house-made kimchi. You can add them one piece at a time.

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Taproom Awa to Gyoza, about a 2-minute walk from JR Sapporo Station, is attached to a popular ramen shop.

It operates as a reservation-priority Private room, with a cozy space featuring just 5 counter seats.
The drinks are selected by a sommelier who used to be a brewer.

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The standard Homemade grilled gyoza (Japanese dumplings), "Anshin no Tezukuri Yaki Gyoza," uses wine pork from Yoichi-cho (Yoichi), Hokkaido.

Just as the name suggests, it is raised only on wine and sterile underground water, which gives the pork rich flavor and sweet fat. You can see why they call it "anshin (peace of mind)" in the name.

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The "Homemade gyoza (dumplings) with dosan cheese (Hokkaido cheese)" are dumplings made with Hidaka Whey Pork, which is raised in Hidaka, Hokkaido.

Because the pigs are fed whey, or milk serum, the meat is tender. They are even fed Hidaka kombu kelp. These gyoza really bring out the Hokkaido character.

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Sosaku Gyoza Izakaya Pao Susukino Ten, about a 3-minute walk from Susukino Station on the Sapporo Municipal Subway, is a popular gyoza restaurant known for its colorful and creative dumplings.

Inside, neon lights glow and illustrations cover the walls, creating a Special space that makes you forget you are in Hokkaido.

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The photo shows the "sero gyoza (steamed basket dumplings) rainbow assortment." The rainbow colors make it look beautiful.

It is not just the wrapper colors that differ, but the flavors of the fillings inside are also different. The green one is okra, and the yellow one is curry, for example. Try guessing all 7 flavors.

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The "5-Shu Gyoza no Kaidan Assortment" is a popular assortment menu item featuring gyoza (dumplings) prepared in five different ways, including grilled, fried, and smoked.

It is said to include only gyoza you do not usually see at other places, including the "Toro-taku Ikura Sashimi Gyoza," which uses no meat and instead contains negitoro (minced fatty tuna) sashimi.

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Gyoza no Katchan Sapporo Ten, about a 5-minute walk from Sapporo Station on the Sapporo Municipal Subway, is popular for its All you can drink alcohol plan and offers a very wide lineup of gyoza that pair well with those drinks.

Reviews also say that the colorful lanterns glowing overhead inside the restaurant create a nice atmosphere.

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"Kacchan Gyoza (dumplings)" is a menu item that was created from the desire to make gyoza you can only taste here.

The moment you take a bite, the aroma of garlic spreads, and the balance of ground meat and vegetables is said to be just right. You can also order it without garlic, so people who are concerned about the smell can enjoy it with peace of mind.

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The restaurant bills its "mabo gyoza (mapo dumplings)" as the ultimate collaboration. Its just right level of heat likely helps whet the appetite.

Along with the "ju~shii gyoza" described as a bomb of flavor, other options include the "Italian taki gyoza (simmered dumplings)" finished with tomato soup and cheese.

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About a 9-minute drive from Goryokaku Station on the Donan Isaribi Tetsudo, Tsubasa Gyoza has parking for 4 cars in front of the restaurant. This Chinese Hunan cuisine restaurant serves authentic toshomen (knife-cut noodles), yakuzen hionabe (medicinal Hot Pot), and, just like the name suggests, gyoza (dumplings) as well.

Inside, in addition to ozashiki (tatami seating), the restaurant also has table seating and counter seating.

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The carefully made “Tsubasa no Yaki Gyoza” are pan-fried dumplings made without chemical seasonings or garlic. Wrapped in a thicker skin around the filling, they are said to be very satisfying to eat.

The restaurant uses a cooking method that starts by boiling them before pan-frying them. Takeout is also available for Tsubasa no Yaki Gyoza.

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The wrapper of Tsubasa no Suigyoza (Tsubasa's boiled dumplings) is handmade, with a smooth texture and nice chew. You can choose either Hunan karashi jan (Hunan chili sauce) or the house special miso for dipping. In Hunan, China, it is common to pair Hunan karashi jan with black vinegar.

The set meal style that comes with rice and vegetable soup is also recommended.

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Taishu Shokudo Koshu Greco, about a 3-minute walk from the Hakodate Shiden tram stop Goryokaku Koen Mae, is a restaurant where you can enjoy not only Chinese food but also Japanese oden (hot pot dishes simmered in broth) and French champagne. It is an unusual combination, isn't it?

The first floor has seats exclusively for All you can drink, complete with a lemon sour server at each table.

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Even while in Hokkaido, you can enjoy enban gyoza (round arranged pan-fried dumplings), a local specialty from Hamamatsu City in Shizuoka Prefecture. The key point is not just that they are the usual winged style, but that 14 dumplings are arranged in a circle.

You can make the gyoza the main dish and finish them all on your own, or share them with everyone.

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There is a wide variety of gyoza (Japanese dumplings), including steamed ones, fried ones, and gyoza with or without garlic.

You can enjoy oden (Japanese stew) made with paitan dashi (rich white broth) while pairing gyoza with champagne as a snack. It should make for a one-of-a-kind experience.

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Chuka Sakaba Kirin, about a 12-minute walk from JR Chitose Station, is a Chinese-style izakaya with a warm and relaxed atmosphere.

There are 18 seats in total, with counter seats that are easy to use even when dining alone, as well as table seating for families or groups of friends.

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The photo shows yaki bo gyoza (grilled stick-shaped dumplings), available on the dim sum menu.

They have a nice golden char that really gets your appetite going. To go with the food, they offer a range of drinks such as Shaoxing wine and shinru-chu (apricot liqueur).

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The "suigyoza amakaradare (boiled dumplings with sweet-spicy sauce)," said to be nicely spiced, is also a recommended dumpling dish. It is made not only with sesame and sweet soy sauce, but also with homemade rayu (chili oil).

The "shumai (steamed pork dumplings)," which arrives at the table in a bamboo steamer, and the "harumaki (spring rolls)," known for their nice wrapper texture, are also listed as good dim sum options.

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Nikujiru Gyoza to Shoronpo no Taishu Shokudo Miya, about a 5-minute walk from JR Obihiro Station, serves gyoza made with ingredients from Tokachi, Hokkaido.

Several chochin (paper lanterns) hang overhead inside, creating a unique scene.

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The "Tokachi! Nikujiru Yaki Gyoza" uses wheat from Tokachi, Hokkaido for the wrapper, and the filling is also made with vegetables and ground meat from Tokachi.

Each gyoza is hand wrapped one by one, and when you bite into them, meat juices spill out from the wrapper. They start cooking them only after an order comes in.

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Another dish that also puts the focus on rich meat juices is the "Cho Nikujiru Shoronpo (super juicy soup dumplings)." Served in a steamer basket, these xiaolongbao are said to arrive with steam rising from them, and when you bite into one, the juices seem to burst right out.

The "Tanoshimikata Shinansho (guide to how to enjoy it)" placed alongside the menu also introduces the dessert "Tokusei Annin Tofu (special almond jelly)," according to reviews.