Gyoza or usually we known as Wotie.. is originated in China, and it's said to have been introduced to Japan in late 17th century.
Gyoza is cooked in various ways: deep-fried, boiled, steamed, or pan-fried. Boiled gyoza (sui-gyoza) is very soft and can be eaten hot or cold. Steamed gyoza (mushi-gyoza) is also soft and is eaten hot. Deep-fried gyoza (age-gyoza) can be finger food, so it's suitable for a potluck dish. The most common way to cook gyoza is pan-fried. Bottoms of gyoza dumplings should be brown and crunchy.
Fillings for gyoza are also various. Different kinds of vegetables and meat can be used for fillings. The most popular fillings are ground pork, cabbage, and nira chives. Also, using mashed shrimp makes tasty gyoza called ebi-gyoza. You can even make vegetable gyoza without meat.
Gyoza wrappers are slightly thicker than wonton wrappers, and they are round in contrast that wonton wrappers are square.
Gyoza dumplings are served with dipping sauce. To make gyoza dipping sauce, mix 2 tbsps of soy sauce, 1 tbsp of vinegar, and 1 tsp of hot pepper oil.
Hmmm.. make me want to eat wotie in Kedoya Food Court... hohoho... nyamm...