The Chinese dumpling (pot stickers) have been around for centuries whereas the Japanese gyoza is a rather new invention that came about in World War II. When the Japanese were in Manchuria during the war, they were exposed to this delicious treat and did their own spin on the dumpling. The differences gyoza and jiaozi are very subtle and both are very delicious! Gyoza - Japanese Version of the dumplings are thinner than the Chinese jiaozi recipe and are usually 1-2 bites. It is more about the inner filling than the wrapper. Generally speaking, these gyoza are usually pan fried like a pot sticker. Jiaozi - Chinese Version dumplings are usually either boiled, steamed or pan fried. Generally speaking, their skin is a little thicker and a little bit bigger in diameter compared to the gyoza counterpart. This little dim sum is usually only two or three bites.