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Gyoza and wonton are both Chinese dumpling variations. Both are enjoyed in their own unique ways by the individuals who like them. But what are the distinctions between gyoza and wonton?

First and foremost, you must be clear about your dumpling preferences, since this will be the determining element in your decision.

They are both descended from Jiaozi and have comparable cooking methods, packaging, and forms. The biggest distinction between gyoza and wonton wrappers is their manufacturing locations, with Gyoza dominating in Japan and Wonton dominating in China.

Wanton are white Chinese dumpling pastries that wrap around the filling, while gyoza wrappers are Japanese dumpling wrapping pastry. Wonton wrappers are usually thinner than Gyoza wrappers!

Well learn more about them shortly!

What is Jiaozi?

Jiaozi is the parent dumpling from which both Gyoza and Wonton were produced. This dumpling is made mostly of ground pork and vegetable filling that is knotted into a finely curled piece of dough that is then sealed together by pressing the edges together.

After preparing the jiaozi, it may be boiled, steamed, pan-fried, or deep-fried. It was developed over a thousand years ago in ancient China and has been a popular staple ever since.

Many other types of dumplings have evolved from it, two of which we will examine in depth in our post today.

Gyoza Vs Wonton: Key Differences

Gyoza Wonton
Gyoza is a Japanese dumpling wrapper made with wheat flour Wonton are Chinese dumpling wrapper also made with wheat flour
Originally came from Northern China and the Japanese later adopted it into their own version Came from Northern China
Pretty much smaller and thinner Thicker and larger
Can be served in different ways, such as steamed, boiled, or fried and served with dipping sauce Chinese dumplings wrapped in Wonton wrappers are usually either pan-fried, deep-fried, or put in soups
Filling will be finer as the wrapper is fine Filling will be thicker
Have a round shape Comes in square shape
Made with oil, wheat flour, water, and salt Made with eggs, water, wheat flour, and salt
Differences between gyoza wrappers and wonton wrappers!

Gyoza dumplings are large Japanese dumplings that are often filled with minced pork, cabbage, scallions, ginger, and garlic.

They arose as a byproduct of Chinese jiaozi, although they differ from jiaozi in many respects, most notably in how they are wrapped.

Gyoza features light wrappers that are secured with branding folds, but Chinese jiaozi has huge wrappers that vary in how they are closed.

Gyoza may be found all across Japan in steamed, pan-fried, or deep-fried varieties, and in recent years, lattice-edged dumplings have gained popularity.

A wonton, on the other hand, is a kind of Chinese dumpling that is often seen in provincial Chinese cuisine.

In Cantonese, the spelling might alternatively be wantan or wuntun, and in Shanghainese, wenden.

There are several varieties of wonton cooked across China, but due to the popularity of Cantonese restaurants abroad, most foreigners only know Cantonese wontons.

Wontons resemble jiaozi dumplings in appearance but have a scant content and are clothed in a narrow yellow square dough wrapper tucked into a triangular form like a Chinese gold ingot.

Jiaozi are wrapped in a somewhat thicker circular white dough wrapper with extra filling and either flat or pleated ends.

The wonton dough wrapper is often mistaken for a wonton skin and turns translucent after being thoroughly cooked.

Boiling a wonton takes less time. The texture is also quite soft.

Wontons are traditionally served in soup, whereas jiaozi is frequently eaten with a dipping sauce.

Preparation of Wonton Vs Gyoza Wrappers

Gyoza may be made by both pan-frying and steaming.

They are first cooked in a hot pan until crispy brown beneath, then a tiny amount of water is put in, and the pan is sealed to quickly steam the whole dumplings.

This method provides the greatest combination of compositions for gyoza, with crisp undersides and delicate soft tops that conceal the delicious contents within.

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

The Gaijin Cookbook inspired this pan-fried version.

In Japan, these dumpling variants are as widely available as ramen. They may be found at specialized stores, izakaya, ramen cafes, supermarket stores, and even during festivals.

Wontons, on the other hand, are made by flattening a square wrapper, which is a dough skin made of flour, egg, water, and salt, in the palm of your hand, placing a small amount of filling in the center, and closing off the wonton into the desired shape by reducing the wrapper rims together with your fingers.

Bonding may be improved by moistening the inner edges of the wrapper, often by dipping a fingertip in water and running it over the dry dough to melt the additional flour.

The air is squeezed out of the inside as part of the sealing technique to prevent the wonton from rupturing during cooking due to internal stress.

Wontons are usually boiled and served in soup, although they may also be deep-fried. There are numerous regional variations in form.

The most flexible shape is a simple right triangle formed by folding the square wrapper in half and grasping two diagonally opposite corners together.

Its flat design allows it to be pan-fried like a guotie as well as grilled or deep-fried.

A larger spherical wonton may be constructed by folding all four corners together, similar to how a hobos bindle is made by attaching all four bits of fabric together.

A comparable kind of wonton is made by using a similar type of wrapper, but only a small fraction of the time is spent filling and quickly closing the wrapper, then fixing the wonton into an irregularly pinched form.

These are known as xiao huntun, which translates to “little wonton,” and are usually served in soup, typically flavored with pickles, ginger, sesame oil, and cilantro.

Gyoza and Wonton Fillings

Gyoza is traditionally made with ground pork, regular cabbage, aromatics like as garlic, and spices.

The ingredients are simple, consisting of sake, soy sauce, sesame oil, and a pinch of salt and pepper. This way, you can merely enjoy the taste and freshness of the main ingredients.

The most popular wonton filling, on the other hand, is ground pork and shrimp with a little amount of flour added as a binder.

Salt, spices, and sometimes garlic or thinly chopped green onion are added to the mixture.

Frequently Asked Questions

Why is gyoza so popular in Japan?

During World War II, Japanese troops stationed in China were used to jiaozi. When the troops returned to Japan, they wanted to replicate jiaozi, therefore the gyoza was devised and quickly became popular among the Japanese people.

Is gyoza good for weight loss?

No, not at all.

Is gyoza the same as wonton?

The main distinction between Wonton and Gyoza wrappers is that Wonton wrappers are tiny white Chinese dumpling pastries that wrap around the contents, but Gyoza wrappers are even thinner, adapted by Japanese from Northern Chinese Communities.

What is in a Chinese wonton?

A delicious pork or seafood stuffing is wrapped in a wonton with a peculiar yellow hue and rectangular wrapper on the interior. The yellow tint comes from egg yolk since wonton wrappers include eggs.

Do wontons have meat?

Of course, yes. Wontons are simply fried dumplings filled with a mixture of veggies and meat, usually ground beef or pig.


To summarize this Gyoza versus Wonton debate, I believe it all comes down to personal choice.

Unlike wontons, gyoza has a bigger wrap and a distinct crescent-shaped shape. A wonton is also more likely to be served as a soup, while gyoza is more often eaten alone.

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What is the difference between wontons and gyoza?

A gyoza, on the other hand, has a thicker wrap and a characteristic crescent-style form when compared to a wonton. A wonton is also more likely to be served as part of a soup, while gyoza is more often eaten on its own.

Is gyoza wrappers the same as wonton wrappers?

Gyoza wrappers are often thinner and rounder than Wonton wrappers, which are square. Fortunately, while producing these wrappers at home, you can regulate the thickness and form, making it quite simple to choose which to produce.

What is the difference between dumplings and wontons?

The distinction between a dumpling and a wonton is that a dumpling is formed of dough that either includes components or has a filling, but a wonton is a classic Chinese dumpling with stuffings such as meat (chicken wonton) or seafood (shrimp wonton) and vegetables.

What makes gyoza different?

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.

What is the difference between gyoza and dumplings?

Gyozas are Japanese dumplings that are usually filled with pork and vegetables. They are usually pan-fried or steamed and served with a dipping sauce. Dumplings, on the other hand, are seen in a wide variety of cuisines.

Can I substitute wonton wrappers for gyoza wrappers?

Wonton wrappers may be used instead of dumpling wrappers, although they will not pleat as well. If you use wonton wrappers instead of wontons, cut them into rounds before using.

Is Potsticker and gyoza the same?

Gyoza are Japanese potstickers similar to jiaozi, or Chinese potstickers. This variant is pan-fried, but they may also be deep-fried or steamed.

Can you substitute wonton wrappers for gyoza?

Because of its pliability and simplicity of folding over fillings, wonton wrappers may also be employed as a good alternative for gyoza sheets.

What is the difference between wonton skin and gyoza skin?

Wanton wrappers are tiny white Chinese dumpling pastries that wrap around the contents, whilst Gyoza wrappers are an even smaller dumpling wrapping pastry acquired by the Japanese from Northern Chinese communities.

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