noun
steamed gyoza
A type of gyoza (dumpling) that is steamed rather than pan-fried or boiled. Common in Chinese and Japanese cuisine.
See also: 餃子
蒸し餃子は皮がもちもちしていて美味しい。
Steamed gyoza have a chewy skin and are delicious.
今夜は蒸し餃子にしようか。
Shall we have steamed gyoza tonight?
焼き餃子 are pan-fried gyoza, the most common style in Japan, with a crispy bottom and soft top.
水餃子 are boiled gyoza, often served in a light broth or with a dipping sauce.
Compound of 蒸し (mushi, 'steamed') + 餃子 (gyōza, 'dumpling'). The word 餃子 itself is borrowed from Chinese.