On paper, it would be easy to get a bit confused when picking between gyoza and potstickers. Both are forms of dumpling, both are filled with delicious vegetables and meats, both are notoriously yummy and leave you satisfied and patting your tummy saying, “Yum, yum! We gotta do this again sometime! You’ve got the check, right? I seem to have left my wallet at home…” But, going deeper, both are far more disparate than the naked eye may lead you to believe. Today, we take that deep look and help you, the noble consumer, learn the difference. Gyoza vs potsticker…soon you’ll know which is which!
Potstickers vs Gyoza: Origin Stories
Potstickers (aka jiaozi in Mandarin) came first. According to legend, thousands of years ago, a Chinese chef absent-mindedly forgot a wok of dumplings was boiling. The dumplings ended up sticking to the side of the wok and getting a little crispy. And thus, a dumpling variation was born! (Jiaozi translates to “stuck to the wok,” which is how we got to “potsticker!” Are words fun?) Meanwhile, gyoza weren’t invented until much, much later. After World War II, Japanese soldiers tried to recreate the potstickers that they had enjoyed while abroad on their tour of duty, and invariably got the recipe a little different.
Even though both are similar in that they are dumplings stuffed with savory fillings like ground pork, garlic, and veggies, there are some stark differences 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.
Gyoza vs Potsticker: Accompaniments
When comparing potstickers vs gyoza, one must also take into account how the two dishes are served. Gyoza are often served with a dipping sauce made with soy sauce, rice vinegar, sesame oil, chili oil, and garlic. Sometimes, they may also be served in a soup or drizzled in ponzu, a zesty citrus based soy dressing. Traditional potstickers are more often served with a sauce made from soy sauce, rice vinegar or Chinese black vinegar, and sesame oil. See? Differences abound!
Luckily for anyone who is indecisive, both options are incredibly tasty and make for a satisfying dining experience. If you’re in the position of being forced to choose between gyoza vs potstickers, then you’re a pretty lucky person, in our opinion. What a delectable dilemma, where really, there is no wrong answer!
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.
How Gyoza and Potstickers Are Different. 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 ...
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.
There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.
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.
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.
The ingredients in a potsticker or dumpling are usually very affordable, but making them is a difficult and painstaking process, which is why they can be expensive in restaurants and stores. Making them yourself is probably cheaper, but it can take a long time to produce a large batch of potstickers.
Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.
Pan-frying alone: Even though the classic preparation for potstickers is to both pan-fry and steam them, simply pan-frying them gives them an all-around crispy texture that pairs perfectly with the meat inside.
Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.
The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.
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.
I'm a big fan of potstickers. A delicious filling combined with a crisp and chewy exterior. These potstickers are just that but with an Indian flair! They have a mouthwatering samosa filling and are served alongside green chutney.
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.
Gyoza are a type of crescent-shaped Japanese dumpling consisting of thin dough wrappers with a meat (traditionally pork) and vegetable filling. All gyoza are dumplings, but not all dumplings are gyoza, as this term refers to the specific style of dumplings enjoyed in Japan.
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.
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