餃子

1955 is Shogakukan's early printed point for ギョーザ: Seisenban Nihon Kokugo Daijiten cites Furukawa Roppa's Roppa Shokudan, after World War II. The written form 餃子 is Chinese, and modern Mandarin writes the same two characters as jiǎozi. Japanese dictionaries also note チャオズ for a closer Chinese reading, while ギョーザ is linked with northern Chinese or former Manchuria usage rather than standard Tokyo-style Sino-Japanese reading. The borrowing context is modern Chinese food culture in Japan, especially soldiers, settlers, and repatriates connected with Manchuria before and after 1945. In China, 餃子 covers boiled, steamed, or pan-fried dumplings, often with pork, cabbage, or chives. In postwar Japan, the word appeared alongside ラーメン, シュウマイ, and ワンタン on Chinese restaurant menus, with 焼き餃子 becoming the common Japanese referent. Utsunomiya and Hamamatsu later marketed gyoza as city foods. Today, English gyoza usually means the Japanese pan-fried version, often served with soy sauce, vinegar, and chili oil. That is narrower than Chinese jiǎozi, which can be boiled for family meals or New Year foods. A short Japanese example is 餃子定食をください, meaning an order for a set meal with gyoza.