Potstickers VS Gyoza
Let’s go involve with a bit of Japanese food knowledge today.
What’s the difference between Gyoza and Potstickers? Sometimes I wonder that myself too because they look the same. And I have always thought that they are some sort of dumplings.
Potstickers is the origin of Asian dumplings. In Mandarin, we called it ‘Jiaozi’. It is most popular up in North of China.
Jiaozi is made with rolled out wheat flour dough, and stuffed with personal preferences. It can either be meat or vegetable filling. These dumplings can be boiled, steamed, pan fried or deep fried.
Potstickers in Chinese literally means ‘stuck to the wok’. It tends to be medium-sized dumplings, usually eaten in two to three bites. They have fairly think, often homemade wrappers that crisp up nicely on the outside while still being soft and encasing the juicy filling inside.
Gyoza is the Japanese way of saying the potstickers. Japanese borrowed this idea from the Chinese. Japanese soldiers were exposed to jiaozi during World War II when they were in Manchuria, which is in Northern China. Upon their return home, they remembered and recreate the delicious dumplings they had had in China.
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.