Traditionally a Japanese dish, a Gyoza is a dumpling-like food stuffed with ground meat and veggies. The Gyoza is based on the Chinese potsticker. Unlike a Chinese potsticker, a Gyoza has thinner skin and are smaller in size. This gives a crispier texture even when steamed (they can be fried). They're also heavy on garlic.

Japanese soldiers first had the dish when they were serving in World War II while in Manchuria, in Northern China. When they came back home, they decided to recreate the dish.

There are three types of Gyoza : Pan Fried (Yaki Gyoza), Boiled (Sui Gyoza) and Deep Fried (Age Gyoza).

Yaki Gyoza - The most common type of Gyoza in Japan, and resembles the potsticker the most. They are pan fried in a hot skillet with a mixture of cornstarch and water. This makes the insides juicy and the bottom crispy and craggy.

Suri Gyoza - This being boiled is the healthiest option to enjoy Gyoza. They are sometimes offered with a light broth. These are more common Chinese preparations than Japanese.

Age Gyoza - It is made of wheat flour dough wrapper and is crispy and deep fried to golden-brown perfection. These are frequently served only in specialty Gyoza restaurants and certain types of Chinese restaurants.

The Gyoza sauce is also a very integral part of this delicacy. It’s often served with ponzu sauce which is a classic Japanese sauce that may or may not have added vinegar. The filling is some sort of meat like chopped up pork and the veggies are mostly shredded cabbage, pickled ginger, and carrots. In Chinese cuisine, the Gyoza is called Jiaozi which is Chinese for dumpling.