日式煎餃是一種源自中國、後來在日本發展出來的料理，是由中國餃子演變而來的。日式煎餃通常是以豬肉、高麗菜和蔥等配料製成，用煎的方式烹製，因此外表金黃酥脆，內裡則鮮嫩多汁。

這種料理起源於中國，後來隨著中國移民的到來傳入日本。在日本，煎餃成為一種受歡迎的家庭料理和餐酒點心，也常見於酒吧和餐館的菜單中。

日式煎餃的製作方法類似於中國餃子，但日本的煎餃通常會加入一些日式調味料，例如生薑和日式醬油，以增添風味。這種料理在日本以及其他地區的日式餐廳和料理書籍中都很常見。

日式煎餃的材料跟做法。首先準備煎餃皮、豬肉或雞肉碎（也可以使用其他肉類或素食替代品）、白菜或高麗菜，切碎青蔥，切碎生薑，切碎或磨成泥、醬油、酒、鹽和胡椒、食用油。

然後依序將碎肉、切碎的白菜、青蔥和生薑放入一個大碗中。加入一些醬油、酒、鹽和胡椒調味，然後用手將所有材料混合均勻。將一片煎餃皮放在手掌上，將一勺肉餡放在皮上。用手指輕輕在皮的邊緣上塗上水，然後將皮對摺成半圓形。

用手指將煎餃的邊緣按壓密封，確保餡料不會漏出來。將一些食用油加入平底鍋中，加熱至中高溫。將煎餃放入平底鍋中，煎至底部呈金黃色。加入一些水到平底鍋中，蓋上鍋蓋，讓煎餃蒸熟。等待水分蒸發，底部變得酥脆，然後將煎餃從鍋中取出即可。

Japanese pan-fried dumplings, also known as "gyoza," are a culinary dish originating from China but later developed in Japan from Chinese dumplings. Japanese gyoza is typically made with ingredients such as pork, cabbage, and green onions, cooked in a pan-fried manner, resulting in a crispy golden exterior and juicy interior.

This dish originated in China and later made its way to Japan with the arrival of Chinese immigrants. In Japan, gyoza has become a popular family dish and appetizer served in bars and restaurants.

The preparation method for Japanese gyoza is similar to Chinese dumplings, but Japanese gyoza often incorporates Japanese seasoning such as ginger and soy sauce for added flavor. This dish is commonly found in Japanese restaurants and cookbooks worldwide.

To make Japanese gyoza, you'll need ingredients such as gyoza wrappers, ground pork or chicken (alternatively, you can use other types of meat or vegetarian substitutes), cabbage or Chinese cabbage, chopped green onions, minced ginger, soy sauce, sake, salt, pepper, and cooking oil.

Start by mixing the ground meat, chopped cabbage, green onions, and minced ginger in a large bowl. Season the mixture with soy sauce, sake, salt, and pepper, then mix thoroughly. Place a gyoza wrapper in your palm and add a spoonful of the meat mixture onto the wrapper. Moisten the edge of the wrapper with water using your fingertip, then fold the wrapper in half to create a half-moon shape.

Press the edges of the gyoza together to seal, ensuring the filling does not leak out. Heat some cooking oil in a skillet over medium-high heat. Place the gyoza in the skillet and fry until the bottom turns golden brown. Add some water to the skillet, cover with a lid, and steam the gyoza until cooked through. Once the water evaporates and the bottom becomes crispy, remove the gyoza from the skillet and serve.

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