gyōza

“Mimi ga gyōza ni natta” (My ears have become like gyōza) is said when someone doesn’t want to listen to something. It is said that when the earlobe covers the ear canal, the ear resembles a gyōza (dumpling stuffed with minced pork).

1992, Eye-Ai, Tokyo: Riverfield, →ISSN, →OCLC, page 11, column 1

For authentic thick-skinned Beijing-style gyōza and other Chinese fare, try Raobian Gyozakan ([…]), across the street from Keiō department store. The gyōza here are so good that you don’t need sauce for dipping.

1998 September, Chris Rowthorn, Chris Taylor, “Places to Eat – Middle”, in Tokyo, 3rd edition, Hawthorn, Vic.: Lonely Planet Publications, →ISBN, page 162, column 2

Gyōza are made from pastry cases filled with vegetables and ground meat then fried in oil. Pork and garlic are common ingredients.

1999, Gilles Poitras, “Gyōza (Potstickers)”, in The Anime Companion: What’s Japanese in Japanese Animation?, Berkeley, Calif.: Stone Bridge Press, →ISBN, page 37, column 1

When I asked Amy about a moment when she found herself contemplating the authenticity of her dining experience at the Japanese restaurant, the Singaporean university student in her 20s said, ‘They have gyōza but inside the gyōza they use rosemary. This is so western. We’re like, “Why does the gyōza taste so strange?” That would be an example of the problem of authenticity’.

2023 August 4 (indicated as 2024), Iori Hamada, “Claiming Authenticity, Desiring the Consumable”, in The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series), Abingdon, Oxfordshire; New York, N.Y.: Routledge, →ISBN, chapter 3 (Eating Out and Tasting the New Exotic)