Are gyoza and potstickers the same?

Close enough that many menus use the names interchangeably. Typically gyoza are smaller and thinner-skinned, potstickers chunkier and chewier.

Are potstickers the same as dumplings?

Potstickers are one kind of dumpling, the pan-fried kind. Dumplings can also be steamed, boiled or deep-fried.

Gyoza vs potstickers: what's the difference?

They're close cousins: potstickers are Chinese pan-fried dumplings, and gyoza are the Japanese take, usually smaller, thinner-skinned and more garlicky, though menus often use the names interchangeably.

Gyoza

Very light

Indulgent

Subtle

Big punch

Mellow

Zingy

Small, thin-skinned and garlicky, crisp on the bottom.

Potstickers

Very light

Indulgent

Subtle

Big punch

Mellow

Zingy

Bigger and chewier, with a juicy pork and ginger filling.

The real difference

Both are pleated dumplings fried on one side, then steamed in the same pan so the tops go soft and the bottoms crisp. Chinese potstickers, guotie, tend to have thicker, chewier wrappers. Japanese gyoza grew out of them and are typically thinner-skinned, finely minced and heavier on garlic. It varies by kitchen.

Side by side

GyozaPotstickers

FromJapanChina

WrapperThinner, more delicateThicker, chewier

FillingFinely minced pork, cabbage, lots of garlicPork, cabbage, ginger, scallion

Dipped inSoy, rice vinegar, chili oilSoy, black vinegar, chili oil

Which to order

Order gyoza if you want a delicate, crispy, garlicky bite.
Order potstickers if you want a heartier, chewier dumpling.

Quick questions

Are gyoza and potstickers the same?: Close enough that many menus use the names interchangeably. Typically gyoza are smaller and thinner-skinned, potstickers chunkier and chewier.
Are potstickers the same as dumplings?: Potstickers are one kind of dumpling, the pan-fried kind. Dumplings can also be steamed, boiled or deep-fried.