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.
Gyoza are different than potstickers. They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely textured. And Gyoza focused more on the filling.
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.
Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.
The name jiaozi refers to this type of dumpling generically, although jiaozi might be referred to as shui jiao, if boiled; zheng jiao, if steamed; and guo tie or jian jiao, if pan-fried. These last are what are commonly known as potstickers.
The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.
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.
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.
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.
In a nutshell, potstickers and wontons are types of dumplings. Potstickers are steam-fried, while wontons are boiled or deep-fried. When it comes to dough ingredients, potstickers or traditional dumplings generally use wheat flour and water. On the other hand, wontons use flour, egg, and water.
The Chinese have been enjoying these little treats since the Song Dynasty. No one knows the exact origin of how they were created but according to legend they were invented by a chef in China's Imperial Court who accidentally burnt a batch of dumplings after leaving them on the stove for too long.
The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.
While the two are similar, dumplings and gyoza have distinctly different flavor, texture, and cooking techniques that set them apart. At Shogun Japanese Steakhouse, our gyoza features the unique flavors traditional to the Japanese dish. These tasty gyozas are the perfect appetizer for any meal.
Potstickers (Chinese: 鍋貼; pinyin: guōtiē; lit. 'pot stick') are northern Chinese style dumplings popular as a street food, appetizer, or side order in Chinese cuisine.
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.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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