餃子

Gyoza · gyoh-zah

What is gyoza?

Pan-fried dumplings with a pork-and-cabbage filling — crispy golden bottom, steamed-soft top. In Japan they're usually a side dish (with ramen, with beer), not the main event.

How they differ from Chinese jiaozi

• Thinner skin, smaller size — Japanese gyoza are delicate; jiaozi are heartier.
• Pan-fried is the default （焼き餃子 yaki-gyoza). Boiled （水餃子 sui-gyoza) exists but is less common.
• Garlic-forward filling — Japanese gyoza use more garlic and ginger than most Chinese versions.

The dipping sauce (you make it)

Nothing comes pre-mixed. Combine at the table: soy sauce + vinegar + chili oil (la-yu). The Japanese ratio leans heavy on vinegar — try 2 parts vinegar, 1 part soy, a drop of chili oil.

Styles worth seeking

• 浜松 Hamamatsu style — served with bean sprouts and a crispy lacy "skirt" （羽根 hane) connecting the dumplings.
• 宇都宮 Utsunomiya style — from Japan's self-declared gyoza capital; dozens of specialty shops.
• ひとくち Hitokuchi — tiny one-bite gyoza, a bar-snack style.

Common questions