The Japanese pan-fried dumpling filled with pork and vegetables is gyoza.
Gyoza are Japanese dumplings strongly influenced by Chinese jiaozi. They are usually made with thin wheat wrappers and filled with ground pork, cabbage, garlic, ginger, chives, and seasonings such as soy sauce or sesame oil. The most familiar style is yaki-gyoza: browned in a pan, then steamed briefly under a lid.
Gyoza became especially popular in Japan after World War II, when soldiers returning from China brought familiarity with dumplings. Regional versions vary in size, filling, and cooking method. They are commonly served with a dipping sauce made from soy sauce, rice vinegar, and chili oil.
Gyoza are often confused with shumai or baozi, but those are different dumpling styles. Shumai typically have an open-topped wrapper, while baozi use a thicker, breadier dough and are usually steamed. The Chinese jiaozi is the broader ancestral comparison, whereas gyoza refers to the Japanese style.