Jiaozi, the Chinese dumpling that inspired gyoza, are classified as a dumpling. They consist of a thin dough wrapper folded around a filling, usually minced meat, seafood, vegetables, or a combination.
Jiaozi can be boiled, steamed, pan-fried, deep-fried, or baked. In northern China they are especially important during Lunar New Year celebrations, when their shape is associated with the silver and gold ingots used in imperial China and therefore with wealth and good fortune. They are also eaten throughout the year with dipping sauces based on vinegar, soy sauce, garlic, chili, or sesame oil.
Gyoza are the Japanese adaptation of jiaozi, not a separate category of food such as noodles or pancakes. Japanese gyoza commonly have thinner wrappers and a stronger garlic flavor, and the pan-fried version, yaki-gyoza, is especially popular. Jiaozi are also distinct from wontons, which generally have thinner skins and are often served in broth.