Gyoza and potstickers are very similar, and the names are often used interchangeably, but there is a difference.  Potstickers are popular in Northern China, made with a slightly thicker wheat flour dough and filled with meat and vegetables. They are slightly larger than gyoza, meant to be eaten in several bites. Gyoza are smaller, thinner, and have more filling than potstickers. They are the Japanese take on potstickers. Gyoza are made with premade wrappers, rather than homemade dough.  Both of these small dumplings are steamed and then pan-fried, making them moist and chewy, but also crispy on the exterior.