What is the difference between Chinese dumplings and Japanese gyoza?!
Answers:
Best Answer - Chosen by Voters
chinese
In China with pork,chinese cabbage, garlic chive are the most comond one, but there are also
Shiitake mushroom, Cabbage, Beef, Lamb, Donkey meat, Spanish mackerel, Shrimp, Shark fin, Tofu
in use fore different version og gyoza.
Japan
Unlike chinese, Japanese did not ate the first gyoza until Edo period. Emperor Tokugawa Mitsukuni has learnt it from Shunsui who had fled from china. By Taisho era it have become a commond item in chinese restaurant, there were even document recipe from that era.Except it was market as "roasted pork buns" "stream press meat". But it is not til the end of Manchu war before it become mainstream food item as a quick side dishes in restaurants and ramen shops.
Kibun Foods (紀文食品) are the first to introduce frozen version.
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James w are right about the wraping and filling, I just want to clearlify that Japan also have different size and shape of gyoza, it is just not as well known outside of japan, see it for yourself
jumbo size: http://yama3net.up.seesaa.net/image/jumb…
long and skinny: http://blog-imgs-44-origin.fc2.com/t/o/k…
soup version: http://nikko2588.net2han.biz/products/de…
steam version: http://www.niigatamai.info/userimg/15127…
hotpot version: http://www.ajinomoto.co.jp/recipe/card/7…
lettuce wrap version: http://www.koujuan.co.jp/recipe/image200…
There seems to be only one kind of Japanese Gyoza and this is usually pan fried or deep fried in Japan. The basic ingredients are usually pork mince, garlic, ginger, Chinese cabbage, and Chinese garlic chives.
Chinese dumplings have many different types and use many different ingredients.
Japanese Cooking http://japan-australia.blogspot.com/sear…
Japan Australia Blog
http://japan-australia.blogspot.com/sear…
Since most gyozas served in Japanese restaurants, I'll only compare Chinese pan-fried dumplings (potstickers) to Japanese gyoza.
Differences:
1) Wrapping - Gyoza wrappings were usually thin and the the wrappings were usually made with un-raised dough. The wrappings for Chinese potstickers got more variations. There're thin ones, thick ones, chewy ones and some even use raised dough.
2) Size and shape - Gyozas were usually small to medium in size. Chinese potstickers got a lot more size variations and finding a giant size potsticker is not impossible; I've tried Chinese potsickers that are more than half the size of my fist. Chinese potstickers could also come in various shapes too. Japanese gyoza tend to follow the same general shape more.
Chinese potstickers:
http://www.disneymike.com/blog/earthen_p…
http://1.bp.blogspot.com/_1wWTObAexYs/SB…
http://www.eatingoutloud.com/wp-content/…
3) Fillings - Gyoza fillings are usually very finely chopped or very finely minced in general. The moisture content of the fillings tend to be more uniform too. The textures of Chinese potstickers fillings could vary greatly. There are finely chopped fillings. There are fillings made with small cut pieces of meat and/or vegetables. There are finely minced fillings that were loosely packs. There are finely minced meats that stuck together in one big lump that will give you a totally different texture. There are even Chinese potstickers that will shoot out a stream of hot juice/soup in your mouth when you bite into them.
PS: Like ramen, gyoza is a Chinese dish introduced into Japan.