Gyōza are said to be cooked like pierogi, which may be boiled or fried.
The comparison points to a shared dumpling format rather than identical recipes. Both gyōza and pierogi wrap fillings in dough and can be cooked by boiling; both are also commonly finished by frying or pan-frying. Their fillings, seasonings, shapes, and culinary histories remain distinct.
Pierogi are associated especially with Polish cuisine and are traditionally made from unleavened dough wrapped around fillings such as potato and cheese, meat, cabbage, mushrooms, or fruit. Gyōza, the Japanese form of Chinese jiaozi, usually has a thinner wrapper and often contains pork, cabbage, garlic, ginger, and Asian chives.
A common mix-up is calling every filled dough food a ravioli or empanada. Ravioli belongs to the Italian pasta tradition, while empanadas are usually larger baked or fried turnovers. Samosas likewise use a different dough and spice tradition. Pierogi is the specific Eastern European dumpling named in the comparison.