What’s the Difference Between Gyoza and Potstickers? (2024)

FAQs

What’s the Difference Between Gyoza and Potstickers? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Japanese gyoza do have some general, subtle differences from potstickers. They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely textured. Gyoza are usually smaller than a potsticker, about one to two bites.

Compared to a wonton, however, a gyoza tends to have a thicker wrap and a distinct, crescent-style shape. Also, a wonton is more likely to be served in the form of a soup, while gyoza are more frequently enjoyed all by themselves.

Pierogi: Pierogi dough is soft and slightly thick, designed to be hearty and to complement its rich fillings. Potsticker: Potsticker dough is more tender and thin, allowing for a delicate balance between the wrapper and its filling. Typically, they have a translucent appearance once cooked.

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza.

In fact, gyoza is the Japanese pronunciation of jiaozi! There are a few theories of where the name “jiaozi” originated. One of the most popular theories is that jiaozi was named because of its unique horn shape since the Chinese word for “horn” is jiao.

Jiaozi. One of the most ubiquitous types of Chinese dumplings, jiaozi (饺子) are usually steamed or boiled and have been enjoyed across China for millennia. They often have a mixture of minced pork, shrimp, vegetables, mushrooms, and aromatics, along with a paper-thin dumpling wrapper.

Steamed Dumplings

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

The dough is roughly equivalent to what you'd use to make a pastry, minus the fat. No, regular steamed or pan-fried gyoza aren't that unhealthy.

Are potstickers just fried dumplings? ›

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Though considered part of Chinese cuisine, jiaozi are also popular in other parts of East Asia, where a Japanese variety is referred to as gyoza, and in the Western world, where a fried variety is referred to as potstickers.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Pour a little oil into the pan then add the potstickers. When the bottom part of the potstickers turns light brown, pour in cold water or slurry (explained later) then immediately cover with a lid. Uncover when the water evaporates. Cook another 30 seconds or so to crisp up.

Gyoza are the Japanese version of jiaozi, or Chinese potstickers.

Though considered part of Chinese cuisine, jiaozi are also popular in other parts of East Asia, where a Japanese variety is referred to as gyoza, and in the Western world, where a fried variety is referred to as potstickers.

Potstickers are a type of dumpling that is pan-fried on one side, giving it a crispy texture. They are typically filled with meat and vegetables and served with a dipping sauce. Dumplings, on the other hand, can be boiled, steamed, or pan-fried and are usually filled with meat or vegetables.

Mandu and Gyoza have different tastes, depending on the ingredients and cooking methods. Mandu tend to have a stronger and richer flavor than Gyoza, due to the use of more meat, kimchi, and spices. Gyoza tend to have a lighter and fresher flavor than Mandu, due to the use of more vegetables, garlic, and ginger.