Gyoza originated during the Spring and Autumn Period, and although it was called by many other names in ancient times, such as "flatbread" and "jiao'er," it is now uniformly called "gyoza" in Chinese. "Dumplings. Dumplings are the most common food we eat, and it is customary to eat them on New Year's Eve in China. The reason for this is because people in ancient times believed that on New Year's Eve, when people ate dumplings, they would have more energy in their bodies.

Then, men, women, and children would fire firecrackers to help the God of Heaven get rid of the evil spirits, then reverently put up new portraits of the God of Wealth and the God of Zao, and offer dumpling-based delicacies to the God of Wealth and the God of Zao, with the intention of a safe and auspicious year of prosperity. Dumplings are also known as jiaozi, so the custom of eating dumplings on New Year's Eve, which is also known as New Year's Eve, has been passed down slowly.

Unlike Chinese dumplings, which are mainly eaten in Japan, pan-fried gyoza (煎饺) are eaten in Japan, and the ingredients and preparation methods are slightly different from those in China. Pan-fried gyoza are very popular in Japan, and it is common to see people ordering gyoza at home and at restaurants.

Japanese gyoza have a very thin skin, and are usually filled with pork, cabbage, garlic, and leeks, whereas in China we don't use cabbage, and we don't chop up garlic to put in the gyoza filling. It is said that the reason why garlic is used in Japanese gyoza is because when gyoza were first introduced to Japan from China, it was used to eliminate the stinky flavor of the meat by using mutton instead of pork because of the food shortage in Japan. But nowadays, even if the filling is changed to pork, the garlic goes well with other ingredients, so it is still used.