Hakata tetsunabe gyoza is the iron-pan dumpling format. Bite-sized gyoza are packed in a circular cast-iron pan and pan-fried crisp on all sides, then served in the pan with vinegar and karashi mustard.
Where to eat it: 1 restaurant across 1 city.
Tetsunabe gyoza was codified at Hakata Gion Tetsunabe in Hakata's Gion district in the postwar period. The form is named for the cast-iron tetsunabe pan: small thin-skinned dumplings packed tightly in a circle, pan-fried in one pour, served in the pan still sizzling. The Hakata gyoza is smaller and thinner-skinned than the Tokyo or Osaka norm, and the pan is the dish: you eat directly from it with chopsticks. Today the format runs across many Hakata izakaya, but the Gion Tetsunabe original remains the canonical version.
Common allergens: Gluten, Pork, Soy
Tip from the editors. Pack the gyoza tight against one another in the pan; they should support each other vertically so the bases crisp evenly.
Hakata Gion Tetsunabe's iron-pan gyoza at 900 to 1,500 yen per pan with a beer comes under 2,000 yen total. The original tetsunabe gyoza, dinner-only.
Try: Tetsunabe gyoza pan
Tip: Open 17:00-22:30. Closed Sundays and national holidays Cash is faster than card.
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