The story of gyoza begins with its Chinese ancestor, jiaozi, which has been a cherished culinary creation for over 1,800 years. Traditionally, jiaozi consists of a dough wrapper filled with a mixture of ground meat and vegetables, then boiled, steamed, or pan-fried. The introduction of jiaozi to Japan is believed to have occurred in the early 20th century, primarily through returning Japanese soldiers and merchants who had experienced the delightful dish while abroad. Upon its arrival, gyoza underwent significant transformation and adaptation in Japanese culture.

In Japan, gyoza adopted a uniquely crisp texture due to its pan-fried preparation style, differentiating it from its Chinese counterpart that is usually served boiled or steamed. The classic filling of gyoza commonly includes minced pork, garlic, ginger, and cabbage, reflecting local taste preferences. Various regional adaptations have emerged, with some areas incorporating more innovative fillings, such as seafood or shiitake mushrooms, and thus broadening its appeal. Cities like Osaka and Fukuoka have developed their own signature approaches to gyoza, further contributing to the diversity of this beloved dish.

During the post-World War II era, gyoza gained immense popularity in Japan as a quick and accessible meal option, often served alongside ramen or as a part of izakaya menus. This surge in demand facilitated the proliferation of gyoza shops across the country, each adding their special touch to the traditional recipe. Over time, not only did gyoza become a staple in households, but it also evolved to hold a significant place in Japanese gastronomy and social culture. The fascinating history and evolution of gyoza highlight its journey from jiaozi to a cornerstone of Japanese culinary identity, making it an integral part of Japan's food culture today.