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
Steamed gyoza have a chewy skin and are delicious.
Shall we have steamed gyoza tonight?
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.