Gyoza serve in Fukushima style.
The most prominent differences of Japanese-style gyoza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese gyoza are very lightly flavored with salt, soy, and that the gyōza wrappers are much thinner. They are usually served with soy-based tare sauce seasoned with rice vinegar and/or Rayu (known as chili oil in English, làyóu (辣油) in China). The most common recipe found is a mixture of minced pork, cabbage, and Nira (Chinese chives), and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly-rolled dough skins. In essence, gyoza are similar in shape to pierogi.
Gyoza can be found in supermarkets and restaurants throughout Japan. Pan-fried Gyoza are sold as a side dish in almost all ramen and Chinese restaurants.
The most popular preparation method is the pan-fried style called Yaki-gyoza, in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyoza is steamed. Other popular methods include boiled Sui-gyoza and deep fried Age-gyoza.