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You’ve undoubtedly come here to find out how Jiaozi differs from Gyoza. Are they, however, the same thing? What is the difference between Jiaozi and Gyoza?

Chinese dumplings are popular throughout the Lunar New Year season because they may be enjoyed as an appetizer, dinner dish, or snack at any time of year.

After WWII, Japanese troops returning from northeastern China adopted jiaozi recipes and created their own, which they dubbed gyza.

The key difference between Japanese-style gyza and Chinese-style jiaozi is the intense garlic taste, which is less noticeable in the Chinese variant, and the smaller gyza wrappers.

What is Jiaozi?

Jiaozi Vs Gyoza: Key Differences

Alternatively, veggies.The dumpling, also known as the potsticker, originated in China and is widely consumed across East Asia. It is made with a wheat flour dough wrapper filled with meat and vegetables.

This classic side dish may be cooked in a variety of ways. Typically, dumplings are steamed, pan-fried, deep-fried, or boiled.

They are a popular meal during Chinese New Year festivities and throughout the year in the northern areas.

See Also: Top 45 Most Popular Asian Dishes

What is Gyoza?

Jiaozi has a thousand-year history, whereas gyoza is a far more recent invention that hasn’t yet reached the century mark.

The Japanese who controlled Manchuria during WWII ate a lot of jiaozi and naturally fell in love with it.

When they went home, the culinary daring Japanese attempted to recreate the jiaozi using Japanese ingredients and preparation skills.

Gyoza were quickly developed with a thinner dumpling wrapper and finely minced contents. The meal is pan-fried to create an outstanding crunchy composition that also enhances the various tastes.

Jiaozi Vs Gyoza: What are the Differences?

In Asia, jiaozi (Mandarin meaning dumpling) is often served as a savory side dish or as a leisure snack. The gyoza is its distant Japanese cousin.

So, what’s the big difference between jiaozi and gyoza? The way it plays out, the two have distinct characteristics while being somewhat similar.

They are distinguished by their distinct taste profiles, textural compositions, and cooking techniques.

Let us look at some of them:

1. Origin

As you may have guessed, this is the first significant difference.

The primary difference between the two is their age and area. Northern China was the birthplace of Chinese dumplings. They were created more than a thousand years ago.

When relating the gyoza, you will see that they are a current or recent innovation of the 1940s, which occurred during World War II.

Soldiers returning from the battle revived dumpling cooking techniques and upgraded the fillings to include Japanese spices and tastes.

This brings us to the filling.

2. Filling

Another major distinction is the stuffing.

While gyozas are often packed with minced pork, cabbage, spring onion, garlic, and ginger before being dipped in a soy-based sauce, dumplings may include a wide variety of ingredients.

Chinese dumplings are made of dough and delicious fillings made of minced meat, egg, tofu, or veggies. They may be steamed, pan-fried, or boiled.

3. Dough/Wrapper

Gyoza contents are wrapped in a thin layer of wheat flour dough, while other dumplings, such as Chinese xiao long bao, feature larger, thicker dough dumplings.

Wheat flour is used in the preparation of many of the world’s favorite dumplings. Nonetheless, gyoza is often made using pre-fabricated thin wrappers.

Because of their delicate texture, the wrappers are very subtle and difficult to tuck and mold into form.

That leads us to the shapes.

4. Shape

diverse Jiaozi forms need diverse folding processes, but the pinched-edge fold is the most common and widely used.

To create this, take a wrapper and place one spoonful of filling in the center of it.

Then tuck half of the rim into the other half.

Clutch one side of the half-moon wrapper with your left thumb and forefinger, then push the inner skin outward with your right thumb while pressing the outer skin into small wrinkles with your right forefinger.

Clutch the pleats with your right thumb.

Rep these procedures on the other side of the wrapper, being careful to grip the Jiaozi tightly at the top. You will get the crescent-shaped jiaozi, China’s most renowned structure.

Gyoza is shaped like a half-moon with folded sides, and the dumplings are long but not extremely large. Gyoza is roughly a mouthful or two smaller than a standard Chinese potsticker or boiling dumpling.

Dumplings come in a variety of forms, but spherical and bucket dumplings are particularly popular. Forms resembling gyozas are also popular.

Each gyoza is stuffed and fumed using a bamboo steamer before being pan-fried in oil for a few minutes until the skin becomes crispy.

You may also get deep-fried age-gyoza and sui-gyoza, which are cooked in water.

5. Flavor profile

Another important distinction between gyoza and jiaozi is that the tastes are more subdued to appeal to the Japanese palate.

Chinese sauces are often acidic and strongly flavored, while Japanese cuisine is typically bland.

As a result, gyoza is often served with a light soy sauce dip.

Some gyoza sauce recipes specifically call for chili pepper flakes to add some heat, but the most common dipping sauce is made with rice vinegar, soy sauce, sesame oil, ginger, and a hint of garlic.

Other dumplings are seasoned with chile oil, soy sauce, rice vinegar, or other spicy ingredients.

Related Questions

Are jiaozi and gyoza the same?

They are not the same thing! Jiaozi is the Chinese equivalent of Japanese gyoza.

What is the difference between jiaozi and baozi?

In principle, bao buns, or baozi, are similar to jiaozi yet provide a distinct eating experience. The main difference between baozi and jiaozi is that baozi uses leavened dough. In addition, unlike the simple water and flour mixture used for jiaozi, bao dough is made with flour, soy or dairy milk, sugar, and yeast.

Is gyoza a dumpling?

It certainly is! Gyoza, or Japanese pan-fried dumplings, are as popular in Japan as ramen.

Can you bake gyoza?

Absolutely! Dumplings can be steamed in the oven.

How healthy is gyoza?

They are really quite nutritious, since they include a lot of whole components that may provide a wide range of different micronutrients. Nonetheless, there is a low percentage of macronutrients since the majority of the calories will come from carbohydrates and fats.


Jiaozi and gyoza are both popular staples that originated in various areas of the globe, emphasizing their distinctness and original flavor.

You may simply find a leveling ground in settling the score that is pitched when the Jiaozi versus Gyoza question is addressed by emphasizing that the differentiating component is choice or preference.

Both dumplings add their own tastes to whatever meal they are prepared in, and I believe that should be the focus of this discussion.

Thank you for reading!


What is the difference between gyoza and jiaozi?

The main distinctions between Japanese-style gyza and Chinese-style jiaozi are the deep garlic taste, which is less visible in the Chinese version, and the fact that gyza wrappers are thinner since most Japanese restaurants utilize machine-made wrappers.

What is the difference between jiaozi and dumplings?

In Chinese, jiaozi are dumplings that may be boiled, steamed, or pan-fried. Traditionally in the form of a crescent moon, generally savory and filled with minced meat and veggies. Potstickers, which ingeniously refers to the dumpling being trapped in the pan, are a popular fried dumpling variety on takeaway menus.

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 Korean dumplings and gyoza?

While dumplings may be produced with a variety of contents, including meat, the traditional gyoza is made with ground pig and cabbage, and the mandu was initially created without any meat since Buddhism forbade the ingestion of meat at the period when it was purportedly first introduced.

Why do Chinese eat jiaozi?

Furthermore, the form of jiaozi resembles the gold or silver ingots used in ancient China, and as a result, they have come to represent riches. As a result, many think that eating jiaozi would bring them prosperity and wealth in the future year.

Why is jiaozi called potstickers?

The dumpling adhered to the pan and became crispy, earning it the name potsticker, which literally means “stuck to the wok.”

What are some fun facts about jiaozi dumplings?

‘Jiaozi’ were originally known as “tender ears” because to their usage in treating frostbitten ears. During the winter, the renowned practitioner discovered that the poor had frostbitten ears due to a lack of warm clothes and nourishment.

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.

Is there a difference between gyoza and potstickers?

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.

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.

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