In Japan, pan-fried gyōza are sold as a side dish in many ramen and what restaurants?

In Japan, pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants.

Gyōza are Japan’s adaptation of Chinese jiaozi, a filled dumpling made from a wheat-flour wrapper. The Japanese version commonly contains minced pork, cabbage, garlic chives, ginger and garlic, and is usually served with a dipping sauce seasoned with soy sauce, rice vinegar or chili oil.

The best-known preparation is yaki-gyōza. The dumplings are fried on one flat side, then water is added and the pan is covered so the upper part cooks by steaming. This creates the characteristic contrast between a crisp base and tender wrapper.

A common mix-up is treating gyōza as exclusively Japanese. Their Japanese form is distinct, but the broader dumpling tradition comes from Chinese jiaozi. In Japan, ramen shops and Chinese-style eateries helped make gyōza a familiar accompaniment, while gyōza are also sold frozen and prepared at home.