Gyoza, the popular Japanese dumplings, have a long and fascinating history that can be traced back to ancient China. The original Chinese dumplings, called "jiaozi," are believed to have been created more than 1,800 years ago during the Eastern Han Dynasty. One theory posits that they started as a form of medicine, with the filling comprising a variety of herbs and meats thought to have healing properties.  These dumplings made their way to Japan during the Edo period but didn't become widely popular until the late 1940s. Like ramen and other Japanese-style Chinese dishes, these dumplings were adapted to local tastes and differ from their Chinese counterpart in a few key ways. The filling for Gyoza typically contains a higher proportion of cabbage and garlic chives, which lends a unique flavor and texture to the dumplings. Additionally, Gyoza are typically wrapped in a thinner skin which gives them a delicate light crispy texture with a higher ratio of filling to wrapper.