What’s the Difference Between Gyoza and Potstickers?

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. 

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Gyoza vs Potstickers: Wrappers and Fillings

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!

About the Author

Joe Rumrill

Joe Rumrill is a fictional one-eyed spinach-loving sailor created in 1929 by E.C Se- Wait, no, that's not right... Joe Rumrill is a stand up comedian and writer currently based in Los Angeles. His favorite thing about food is a close tie between the taste and the nutrients one gets from it. His least favorite thing about it is the "gritty, dirt-like quality some food has", but he's most likely referring to the time in third grade he was dared to eat playground sand.

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