The process of making pan-fried dumplings requires that they be fried and then boiled, or boiled and then fried (which is relatively common), but in any case, the process of boiling is essential, and the pan-fried dumplings are covered with a lid and pan-fried in one go.

The biggest difference between potstickers and pan-fried dumplings is that they can only be made by pan-frying, not by adding water in advance, but by frying the raw skin and meat directly, during which you need to keep rotating the pot and removing the lid to drizzle the water, which maximizes the good texture of the skin.

Pot stickers are a Han Chinese snack, originating in Kaifeng, Henan Province, fried and branded stuffed snacks, well-made, exquisite flavor, mostly pork stuffing as a regular product, according to the season with different fresh vegetables. The shape of the pot stickers vary from place to place, generally dumpling shape, but Tianjin pot stickers similar to the corset fire burn.

Pan-fried dumplings are one of the special traditional snacks of northern China, which are made of flour and meat as the main ingredients, and then pan-fried in oil after cooling. Pan-fried dumplings have a crispy yellow surface and a delicious texture.

Pot stickers are usually wrapped in a crescent shape with half of the filling on each side. The bottom surface of the pot sticker is dark yellow and crispy, the skin is soft and tough, and the filling is flavorful. The shape of the pot stickers vary from place to place, generally is the shape of dumplings, but Tianjin pot stickers similar to the corset fire burn. In a sense, what the Japanese call gyoza are pot stickers. Potstickers are a popular snack. The finished product is filled with soup and oil, with a yellowish color and a delicious taste. They are also known as pan-fried dumplings in Northeast China. Pot stickers and fried dumplings should not be confused. They are not the same.