Difference Between Potstickers, Wontons and Gyoza

Posted on February 4, 2017 by resourcefulman

Dumplings is a broad term for dough pieces that cover some kind of meat or vegetable filling. Potstickers, wontons and gyoza are Asian dumplings. The main differences lie in the country of origin, the type and thickness of the dough, and the preparation method.

Each of these dumplings starts with the filling wrapped in different shapes , but here’s where they really differ:

Potstickers: Potstickers are a more recognizable name for the Chinese pan-fried dumplings called guo tie. They are “steamed” to maintain juiciness and brown and crunchy undercoat. On the other hand, if you boil or steam the same potstickers, they are called suijiao and zhengjiao, respectively. In real Chinese restaurants, sometimes you really need to do it in a differentiated way.
Wontons: Wontons are another type of Chinese dumpling, but unlike potstickers, wontons tend to use a different dough, are more lumpy, and are served in broth. The shrimp wontons you are probably familiar with are Hong Kong-style and served in soup . Some people argue that wontons are essentially boiled potstickers, but there really isn’t a clear line between them.
Gyza: Gyza is the Japanese version of the potstickers, except that they are more consistent in shape (long and thin) and have a much thinner outer shell. The cooked version of gyoza is called sui-gyoza.