Why do Japanese only treat jiaozi as a dish?

Jiaozi, formerly known as Joule, was first invented by Zhang Zhongjing, a doctor in Nanyang, China, with a history of 1800 years. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is the staple food and local snacks for people in northern China, and it is also a New Year's food. There is a folk song called "Xiao Han, eat jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing. But after jiaozi spread to Japan, it became another way.

In the world, besides China people like to eat jiaozi, people in another country also like to eat jiaozi, and that is neighboring Japan. However, China and China are very different in eating jiaozi. People usually eat jiaozi in jiaozi, while Japanese eat fried dumplings in jiaozi. Moreover, jiaozi is a side dish rather than a staple food in Japan.

Japanese usually like to eat fried food with rice (such as fried pork chops and fried tempura). When they saw fried dumplings, they thought it was the correct way for jiaozi to eat, so they handed down jiaozi. And this fried dumpling, its status is almost the same as fried pork chops. Jiaozi, as a staple food, has become a side dish in Japan.

It seems that the Japanese have been eating jiaozi with rice for a long time, because in the eyes of the Japanese, rice is the staple food, jiaozi is a dish, and even noodles are a dish. In fact, the Japanese not only eat jiaozi as a dish, they don't even cook jiaozi when they eat jiaozi. Because when it was introduced to Japan, the concept that jiaozi equals fried dumplings was deeply rooted in the hearts of island people. During the Edo period, when jiaozi was introduced to Japan, those businessmen ate leftover jiaozi at home and fried it into fried dumplings the next day to make jiaozi more delicious.