Who is credited with inventing the early form of gyoza?

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The Origins of Gyoza Trace Back to a Han Dynasty Physician

The early form of gyoza, known as jiaozi, is credited to Zhang Zhongjing, a physician from the Han Dynasty in China, who lived from 150 to 219 AD. His invention was initially conceived as a medicinal treatment for frostbitten ears during the harsh winters of his time. These jiaozi were reportedly called "tender ears" in their original form.
Medicinal Origins of Jiaozi

Zhang Zhongjing, born in Nanyang, developed the jiaozi as a remedy for frostbite. The historical accounts suggest that the practice of consuming these dumplings evolved from this medicinal purpose into a culinary tradition. The journey from a treatment for cold extremities to a staple dish in Chinese New Year festivals is noted as a significant cultural transition.
Transition to Japanese Gyoza

The jiaozi eventually made its way to Japan, where it evolved into the dish known today as gyoza. This transformation into a popular staple in Japan largely occurred around the time of the Second World War. While earlier versions may have been consumed by samurai in the 17th century, it was the broader societal impact of the world war that seemed to popularise it among the general Japanese population.
Modern Popularity and Variations

In contemporary times, gyoza enjoys widespread popularity in Japan, evidenced by dedicated establishments such as the Naniwa Gyoza Stadium in Osaka. The dish has also seen innovative, albeit sometimes unusual, variations, including the "gyoza dog." Furthermore, gyoza has gained traction in America, where it is often referred to as "Japanese potstickers."

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Who is credited with inventing the early form of gyoza?

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