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Differentiating between gyoza and dumpling is essentially like pitting a parent against his kid. The dumpling’s father is a generic term and an umbrella, while the son, gyoza, is a variety of its parent.

But are gyoza and dumpling the same thing? What distinguishes them?

Dumplings are a broad category of foods that include sections of dough made from a variety of starch derivatives that are typically tied around a filling.

Gyoza, on the other hand, is a kind of dumpling established in Japan in the 1940s by World War II soldiers who sought to reproduce Jiaozi with Japanese ingredients.

Lets go deeper!

What is Gyoza?

The initial Chinese dumplings were called Jiaozi!

Ground meat and vegetable mixture are secured into a thinly rolled section of dough, which is then clamped together to form these dumplings.

Jiaozi may be boiled, steamed, pan-fried, or deep-fried when finished. Bread, flour, buckwheat, or potatoes may be used to make the dough, which can then be filled with meat, fish, tofu, cheese, vegetables, fruits, or desserts.

So what is the Japanese kind like?

The essential component of gyoza is its cooking method, which includes both pan-frying and steaming. They are first cooked in a hot pan until the bottom is crispy brown, then a little proportion of water is added before the pan is closed to immediately fume the whole dumpling.

This approach yields the ideal texture combination for gyoza, with crisp bottoms and supple soft tops that wrap the rich contents within. Gyoza are plump Japanese dumplings that are often filled with minced pork, cabbage, scallions, ginger, and garlic.

They originated as a derivation of Chinese jiaozi, although they contradict each other in many respects, particularly in how they are wrapped: Gyoza wrappers are extremely slender and closed with trademark creases, but Chinese jiaozi wrappers are big and vary in how they are sealed.

Gyoza, whether steamed, pan-fried, or deep-fried, can be found all throughout Japan, and in recent years, lattice-edged dumplings have gained popularity.

When a slurry of flour and water is splashed into the pan with the dumplings, the water evaporates and the batter forms a crisp, lacy net.

This pan-fried version is from The Gaijin Cookbook. In Japan, these sorts of dumplings are as common as ramen.

These delectable dumplings may be found at specialized shops, izakaya, ramen cafes, grocery stores, and even during festivals.

What is Dumpling?

As I indicated in the opening, the term “dumpling” refers to any form of meal that is constructed of portions of dough manufactured from a variety of starch sources and is frequently encased around a filling.

Dumplings may be made in a variety of ways, including baking, boiling, frying, simmering, or steaming, and can be found in a variety of cuisines throughout the globe.

Gyoza Vs Dumplings: Differences

Despite the fact that all gyozas are dumplings, not all dumplings are gyozas. Let us examine the differences between the two.

1. Method of cooking

Dumplings may be pan-fried, steamed, or deep-fried. Gyoza is a half-moon-shaped dish with a thin bread wrapping that is cooked before being pan-fried.

2. Dough/wrapper

The filling for gyoza is wrapped in a thin wheat flour bread, while other dumplings, such as Chinese xiao long bao, have huge, thicker dough dumpling wrappers.

Many of the world’s specialty dumplings are made from wheat flour. Nonetheless, gyoza is often made using pre-made thin wrappers.

3. Shape 

The gyoza shape is a half-moon with furrowed edges, and the dumplings are long but not very huge. In reality, gyoza is about a mouthful or two smaller than a traditional Chinese potsticker or boiling dumpling.

Dumplings come in a variety of shapes, but spherical and bucket dumplings are the most popular.

4. How they are served

Gyoza is often served with a light soy sauce dip. Some gyoza sauce recipes do call for chili pepper flakes to provide some heat. The most popular gyoza dipping sauce, however, is made with rice vinegar, soy sauce, sesame oil, ginger, and a hint of garlic.

Other types of dumplings are served with chile oil, soy sauce, rice vinegar, or other spicy sauces.

What Can You Use As Gyoza Fillings?

If you’re stuck on what to use as a filler, you have a lot of possibilities. Among them are:

  • While the original Chinese dumplings were filled with ground beef, pig, lamb, chicken, fish, and shrimp, regular gyoza often contains ground pork.
  • Cabbage: While napa cabbage is used in Chinese dumplings, regular cabbage is often used in gyoza.

Because cabbage leaves are large and tough, there are numerous methods for getting them waned. Some people blanch them or microwave them for a minute or two.

Drizzle salt over the cabbage and strain to drain the water before mixing with the meat. Some people even skip the whole surgery.

  • Aromatics: Garlic is often used in Japanese gyoza.
  • Seasonings are simple, consisting of sake, soy sauce, sesame oil, and a pinch of salt and pepper. This allows you to focus only on the taste and freshness of the main components.

What are the Different Types of Dumplings?

There are hundreds of distinct types of dumplings, with variations according to cooking technique and provenance. They are all widely classified as part of the cooking process.

Some of them are:

1. Boiled Dumplings

Boiled dumplings are an excellent substitute for noodles and rice. It’s weekday convenience food. If you know how to correctly prepare them, they will emerge with an explosion of flavors, making them tasty.

Boiling exerts the greatest pressure on the dumplings of all cooking methods, causing them to shatter and crumble in the water.

I have personally suffered severe loss as a result of this occurrence. Many store-bought dumpling wrappers should be able to tolerate the boiling temperature, but they are delicate, so proceed with caution.

After ladling the filling onto the wrapper and tucking it over to seal, the aim is to remove as much air as possible. If you don’t know how to make dumplings, you may purchase them ready-made.

2. Steamed dumplings

Cooking boiled dumplings is more difficult than cooking steamed dumplings. This might be because the dough is easier to roll in this location.

It is, in reality, a tender and nutritious dumpling. They are often consumed for breakfast in China, although they may be had at any time of day.

3. Fried Dumplings

Fried dumplings are often larger than steamed or boiled dumplings. They’re also good as appetizers and light lunches.

Despite the fact that these dumplings are named fried, they are cooked in two stages: first, they are fried in oil on one side of a very hot wok, then fumed in the same wok by adding water and shutting it.

After a few minutes of fuming, the dumplings have a crispy underbelly, delicate top, and soft interior.

Best Fillings in Chinese Dumplings

If you like beef, I’m sure you like your dumplings.

The savory contents of minced meat flavor your lips like nothing else, proving how versatile dumplings can be.

Chinese dumplings are the most well-known, whether steamed or fried, and are on the verge of becoming a globally recognised culinary staple due to their diversity.

If you’re preparing Japanese gyoza, Tibetan momos, or Polish pierogi, you may stuff capes with any contents you like. You may anticipate a new delicacy each time.

So, if you’ve ever wondered how Chinese dumplings have such a distinct flavor each time, look no further. The composition of the wrapper in which they are packaged determines the difference.

Frequently Asked Questions

What is gyoza in English?

In english, gyoza is a Japanese fried dumpling.

Is Japanese gyoza healthy?

Gyoza is generally regarded as a rather healthful dish.

Is gyoza mostly fried?

Yes. It is often pan-fried, although it may also be steamed.

What makes a dumpling a dumpling?

A dumpling’s size and composition are what distinguishes it! A dumpling is a ball of dough the size of a fifty-cent coin or larger.

What are the best kinds of dumplings?

  • Potstickers
  • Boiled Dumplings
  • Xiao Long Bao
  • Sheng Jian Bao
  • Wontons
  • Har Gow
  • Shumai


To finish this post on Gyoza vs Dumpling, I’d want to emphasize that dumplings are not one specific cuisine, but rather a broad category of doughy delights.

Gyoza, on the other hand, is a kind of Japanese dumpling. It features a half-moon shape, a thin dough wrapper, and is fumed before being pan-fried.

Traditional gyoza are filled with sliced pork and vegetables such as napa cabbage, while dumplings may be filled with a variety of foods.

Recommended Readings:

  • Haddock Vs Cod Fish: Key Differences
  • Jiaozi Vs Gyoza
  • Halibut Vs Salmon: Key Differences
  • Haddock Vs Tilapia: Key Differences


How is gyoza different from dumpling?

The primary distinctions between conventional dumplings and gyoza are their form, wrappers, and cooking process. Gyoza wrappers are little, circular disks of wheat flour dough that have been flattened to a wafer-thin thickness. These wrappers enable the gyoza to become a touch crispy on the exterior when pan-frying.

Are Chinese dumplings the same as gyoza?

While the two are similar, dumplings and gyoza have unique flavors, textures, and cooking ways that distinguish them. Our gyoza at Shogun Japanese Steakhouse includes the distinct tastes associated with the Japanese delicacy.

What is the difference between gyoza and dumpling and Potsticker?

They recalled and recreated the amazing dumplings they had eaten in China when they returned home. Gyoza are not the same as potstickers. They are often created from pre-fabricated wrappers that are thinner, smaller, and more delicate, with a finer textured filling. Gyoza was more concerned with the filling.

Is gyoza considered a dumpling?

If you’ve ever been to a Japanese restaurant or eaten Japanese street cuisine, you’ve probably seen a popular dish called ‘Gyoza’ on the menu. These delectable delicacies are Japanese dumplings with a variety of fillings.

What is the difference between gyoza and dumplings and dim sum?

The outer layer of the gyoza is significantly thinner, and the contents are likewise finely minced. The Japanese gyoza is a near relative of the Chinese dimsum, yet there are slight changes in taste, texture, and cooking methods between the two.

Are gyoza and fried dumplings the same?

Gyoza, commonly known as potstickers in Japan, is a popular pan-fried dumpling.

Why are dumplings called gyoza?

Their origins may be traced back to China and the development of Jiaozi. In fact, gyoza is the Japanese word for jiaozi! There are many hypotheses as to where the term “jiaozi” came from. One of the most prevalent ideas is that jiaozi was called for its distinctive horn shape, since the Chinese word for “horn” is jiao.

What is the difference between Japanese and Chinese gyoza?

Dumplings from Japan vs.

Chinese potstickers have a thicker wrapper and are doughier, but gyoza have a very thin wrapper that is better suited to cooking on Japanese teppan griddles. Pierogi dumplings, a typical Polish peasant snack, may resemble gyoza in form but taste completely different.

Why is gyoza called Potsticker?

Gyoza are steamed dumplings. They are Japanese-style potstickers, so named because they are pan-fried.

Why do white people call dumplings potstickers?

According to legend, a chef was preparing dumplings when he wandered away from his pot for so long that the water boiled out and his dumplings were stuck to the pot. The potsticker was formed when he presented the crispy dumplings to his guests—some claim the Emperor.

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