If you have often found yourself confused between the different types of dumplings on the menu, you are not alone. For many of us, our idea of dumplings is pretty much what we just get at the local Chinese place. As they have been around for so long, every region has come up with its signature shapes, fillings, and folding techniques for dumplings, all of which have their own names. From soup dumplings and wontons to potstickers and baos, it is easy to mix them up. The term ‘potstickers’, in particular, is often used interchangeably with ‘dumplings’, even though there are several key distinctions between potstickers vs. dumplings. United Dumplings breaks down what exactly differentiates potstickers vs. dumplings below.
Read More: Around the World in 10 Dumplings
Where Dumplings Began
The history of dumplings (or ‘jiaozi’) can be traced back to Northern China almost 2000 years ago. It is believed that a healer named Zhang Zhongjian traveled to his home village one harsh winter to find the locals suffering from an illness that made them more vulnerable to frostbite. As a remedy, he filled the dough wrappers with medicinal herbs, lamb, and black pepper, and served them with hot soup. The dumplings managed to do the trick, and the villagers were cured. Since then, the recipe has been adapted in countries all over the world to suit specific tastes and ingredients. They come in several shapes, sizes, and fillings, from gyoza in Japan to mandu in Korea.
The Story Behind Potstickers
On the other hand, the origins of potstickers (or ‘guo tie’) have not been confirmed, but legend states that they were invented by accident. Apparently, a Chinese chef intended to boil dumplings, but by the time he returned, the water had completely boiled, and the dumplings were crispy and stuck to the bottom of the wok (which is how the name ‘potstickers’ came about). This variation eventually spread to other parts of the country and gained popularity.
Dumplings: Wrappers, Fillings & Dippings
The basic difference between potstickers vs. dumplings is their preparation methods. Depending on their regional and cultural roots, dumplings can be cooked in various ways. Typically, they have thick and chewy wrappers with crimped or pleated edges. They are stuffed with a meat or vegetable filling, often seasoned with spring onions, garlic chives, or Chinese cabbage. The dumplings are then boiled, steamed, pan-fried, deep-fried, or prepared with a combination of cooking techniques (unlike the specific pan-frying method involved in making potstickers).
Both dumplings and potstickers are usually enjoyed with similar dipping sauces, which can be as simple as soy sauce or a concoction of vinegar and sesame oil. Chili is also popularly used to add a kick of spice. Since dumplings are mostly served as a side dish, they might be served with other dishes as well, like rice or soup, depending on the cuisine and occasion.
Potstickers: How to Prepare
One of the main differences between potstickers vs. dumplings is that the former are made with a thinner and more delicate wrapper, so they appear almost translucent once cooked. The crescent-shaped parcels can have a wide range of fillings, seasoned with spices and sauces. However, the most common filling is a mixture of minced pork, cabbage, green onions, and seasonings. Potstickers are first pan-fried until one side has a crispy and golden-brown texture (ensuring they do not stick to the pan, of course). After that, they are steamed to slowly cook the filling through (while preserving the juices), seal the top, and create a tender wrapper. At the end, the potstickers should have a springy and chewy texture, but never tough or doughy.
There are also some differences between potstickers vs. dumplings in terms of accompaniments. Potstickers can also have more specific kinds of sauce variations and garnishes, such as sesame seeds or chopped scallions, to complement their crispy texture.
Read More: Different Types of Dumplings Across Asian Cuisines
Cultural Significance of Dumplings
Dumplings have special connotations in many cultures, but they universally symbolize unity, good fortune, and prosperity. For instance, they are traditionally enjoyed as a snack or appetizer in family gatherings and festivals in China, especially during the Lunar New Year. Their shape, resembling ancient Chinese gold or silver ingots, represents wealth. They also illustrate familial values as the very act of making dumplings is often a communal event. Similarly, in Eastern European cultures, dumplings hold significance in festive celebrations and family events, reflecting local traditions and the importance of togetherness.
Potstickers: Symbolism & Traditions
In a cultural comparison of potstickers vs. dumplings, there is not much of a gap between the two. Potstickers are also popular starters or standalone meals during traditional festivals, with their varying textures and elaborate cooking methods showcasing culinary innovation. Overall, they are also believed to bring financial success.
Wrapping Up
Since there are so many variations of both dishes, it is hard to pin-point every difference between potstickers vs. dumplings. The main distinction lies in their cooking methods — potstickers are steamed or boiled after being pan-fried, while dumplings are simply steamed, boiled or fried. Another general rule to remember is that all potstickers are dumplings, but not all dumplings are potstickers.
Frequently Asked Questions (FAQs)
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What varieties of potstickers and dumplings do you offer on your menu?
United Dumplings serves a large selection of potstickers, including traditional pork potstickers, chicken potstickers, lobster potstickers, as well as vegetarian options. Our dumpling menu is even more extensive, featuring pork dumplings, shrimp dumplings, chicken dumplings, vegetarian dumplings, and our popular soup dumplings (XLB).
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Can potstickers and dumplings be filled with the same ingredients?
Yes, there is not much variation in potstickers vs. dumplings when it comes to fillings. You can pack both with meat, vegetables, seafood — whatever you prefer!
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Are there different types of potstickers and dumplings?
There are, in fact, many types of potstickers and dumplings that differ in dough, fillings, and cooking methods based on their origin. Some popular kinds of potstickers include Japanese gyoza and Chinese jiaozi, whereas dumplings can range from Chinese soup dumplings to Turkish manti.
