The main differences between Japanese gyoza and Chinese gyoza are:different cooking styles, different gyoza skins and ingredients, different positions at the table, different production processes, etc..

1, cooking method

China's gyoza as the main stream of different, in Japan to eat gyoza mainstream is fried dumplings.

2. Gyoza skin and ingredients

Japanese gyoza have a very thin skin, and are usually filled with pork, cabbage, garlic, and leeks, but in China we don't use cabbage, and don't chop up garlic for the gyoza, and the gyoza skin is thicker.

3, different status at the table

Chinese gyoza is a staple food, while gyoza is actually a side dish in Japan, as shown in the picture above, the Japanese people often dip fried dumplings in soy sauce, rice vinegar, chili oil, and then eat with white rice or fried rice, and you can often see fried dumplings in a restaurant, fried rice, fried chicken pieces of the combination.

4. The production process is different

Japanese gyoza are mostly made with machine-processed gyoza skin, while Chinese gyoza are made with hand-rolled skin.

Expanded Information

Origin of Gyoza

Gyoza originated from ancient Jiaozi, formerly known as Jiao Er, a traditional Han Chinese noodle dish with a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Niyang (present-day Dengzhou, Nanyang, Henan Province) in the Eastern Han Dynasty, and was initially used for medicinal purposes.

Dumplings, also known as boiled dumplings, are loved by the Chinese people and are a staple food and local snack in northern China, as well as an annual festival food. There is a folk song that says, "When it's cold, eat dumplings to celebrate the New Year." Dumplings are often boiled in water and filled with dough.