Gyoza are Japanese dumplings with a thin wrapper folded around a savory filling, usually made of ground pork, cabbage, garlic, and ginger. The dumplings are typically pan-fried on one side until crispy and golden, then steamed so the top stays soft and tender. This cooking method, called yaki-gyoza, creates a wonderful contrast: a crunchy bottom and a delicate top.

While gyoza originated in China (where similar dumplings are called jiaozi), Japanese cooks adapted the recipe after World War II, making the wrappers thinner and adding more garlic to the filling. The result became wildly popular in Japan and eventually spread worldwide.

Gyoza are usually served in groups of six or eight, accompanied by a dipping sauce of soy sauce, rice vinegar, and sometimes chili oil. They're a popular appetizer at Japanese restaurants, but many families also make them at home. Folding gyoza takes practice: you pinch and pleat the wrapper's edge to seal in the filling, creating a little crescent-shaped pocket. Some families turn gyoza-making into a group activity, with everyone helping to fold dozens at once, then freezing extras for quick meals later.