Dumplings are one of the most popular and versatile dishes in the world.

They can be found in almost every cuisine, from Chinese to Italian, and they can be filled with various ingredients, from meat to cheese, and cooked in different ways, from boiling to frying.

But did you know that there are two types of dumplings that are very similar, yet have some distinct differences?

They are Mandu and Gyoza, and they originate from Korea and Japan, respectively.

In this article, we will compare Mandu and Gyoza in terms of their origins, ingredients, cooking methods, taste, nutritional value, and dipping sauces.

By the end of this article, you will be able to tell the difference between these two delicious dumplings and maybe even try making them at home.

What is the difference between Mandu and Gyoza?

Mandu and Gyoza are both types of dumplings that consist of a thin wrapper made of flour and water, and a filling that usually contains minced meat and vegetables.

However, there are some differences between them that make them unique.

Here are some of the main differences between Mandu and Gyoza:

Origins

Mandu is a Korean word that means “dumpling”.

It is believed that Mandu was introduced to Korea by Mongol invaders in the 13th century. Gyoza is a Japanese word that means “dumpling”.

It is derived from the Chinese word “jiaozi”, which is a type of dumpling that originated in China.

Gyoza was introduced to Japan by Chinese immigrants in the 19th century.

Ingredients

Mandu and Gyoza have similar ingredients for their wrappers and fillings, but there are some variations depending on the region and preference.

Mandu wrappers are usually thicker and chewier than Gyoza wrappers, which are thinner and crispier.

Mandu fillings can include beef, pork, chicken, tofu, kimchi, mung bean sprouts, glass noodles, and various herbs and spices.

Gyoza fillings can include pork, chicken, shrimp, cabbage, chives, garlic, ginger, and sesame oil.

Cooking methods

 Mandu and Gyoza can be cooked in different ways, depending on the desired texture and flavor.

 

Mandu can be boiled, steamed, fried, or baked. Boiled Mandu are soft and moist, steamed Mandu are fluffy and tender, fried Mandu are crispy and golden, and baked Mandu are crunchy and dry.

Gyoza can be pan-fried, steamed, or boiled. Pan-fried Gyoza are the most common and have a crispy bottom and a soft top, steamed Gyoza are soft and juicy, and boiled Gyoza are similar to boiled Mandu.

Taste

 Mandu and Gyoza have different tastes, depending on the ingredients and cooking methods.

Mandu tend to have a stronger and richer flavor than Gyoza, due to the use of more meat, kimchi, and spices.

Gyoza tend to have a lighter and fresher flavor than Mandu, due to the use of more vegetables, garlic, and ginger.

Nutritional value

Mandu and Gyoza have different nutritional values, depending on the ingredients and cooking methods.

Mandu are generally higher in calories, fat, and protein than Gyoza, due to the use of more meat and oil.

Gyoza are generally lower in calories, fat, and protein than Mandu, but higher in carbohydrates and sodium, due to the use of more flour and soy sauce.

Dipping sauces

Mandu and Gyoza are usually served with dipping sauces that enhance their flavor and add some moisture.

Mandu dipping sauces can include soy sauce, vinegar, sugar, sesame oil, red pepper flakes, green onions, and sesame seeds.

Gyoza dipping sauces can include soy sauce, vinegar, sugar, sesame oil, chili oil, and rayu.

Are Mandu and Gyoza the same thing?

Mandu and Gyoza are not the same thing, but they are very similar.

They are both types of dumplings that originated from different countries and have some differences in their ingredients, cooking methods, taste, nutritional value, and dipping sauces.

However, they are also very similar in their appearance, texture, and basic components.

They are both delicious and satisfying dishes that can be enjoyed as a snack, appetizer, or main course.

How do you cook Mandu and Gyoza?

Mandu and Gyoza can be cooked in different ways, depending on the desired texture and flavor.

Here are some of the most common ways to cook Mandu and Gyoza:

Boiling

 Boiling is the simplest and fastest way to cook Mandu and Gyoza.

• To boil Mandu or Gyoza, you need a large pot of water, a slotted spoon, and a colander.
• Bring the water to a boil and add some salt.
• Carefully drop the Mandu or Gyoza into the water and cook for about 10 minutes, or until they float to the surface.
• Use the slotted spoon to transfer them to the colander and drain well. Serve hot with your favorite dipping sauce.

Steaming

 Steaming is another easy and healthy way to cook Mandu and Gyoza.

To steam Mandu or Gyoza, you need a steamer basket, a pot of water, and a parchment paper.

Fill the pot with water and bring it to a boil. Cut the parchment paper into small pieces and place them on the bottom of the steamer basket.

Arrange the Mandu or Gyoza on top of the parchment paper, leaving some space between them.

Place the steamer basket over the pot and cover with a lid.

Steam for about 15 minutes, or until the wrappers are translucent. Serve hot with your favorite dipping sauce.

Pan-frying

 Pan-frying is the most popular and delicious way to cook Gyoza, and also a common way to cook Mandu.

• To pan-fry Mandu or Gyoza, you need a non-stick skillet, some oil, some water, and a lid.
• Heat the oil in the skillet over medium-high heat. Place the Mandu or Gyoza in a single layer on the skillet, leaving some space between them.
• Cook for about 5 minutes, or until the bottoms are golden and crisp. Carefully add some water to the skillet and cover with the lid.
• Steam for about 10 minutes, or until the water evaporates and the wrappers are cooked through.
• Remove the lid and cook for another 5 minutes, or until the bottoms are crisp again.
• Serve hot with your favorite dipping sauce.

Baking

 Baking is a less common but still tasty way to cook Mandu.

• To bake Mandu, you need an oven, a baking sheet, some oil, and a brush. Preheat the oven to 200°C (392°F).
• Line the baking sheet with parchment paper.
• Brush the Mandu with some oil and place them on the baking sheet, leaving some space between them.
• Bake for about 20 minutes, or until the wrappers are golden and crisp. Serve hot with your favorite dipping sauce.

What are the main ingredients in Mandu and Gyoza?

Mandu and Gyoza have similar ingredients for their wrappers and fillings, but there are some variations depending on the region and preference.

Here are some of the main ingredients in Mandu and Gyoza:

Wrappers

 Mandu and Gyoza wrappers are made of flour and water, and sometimes salt and oil.

They are thin and round and can be bought ready-made or homemade.

Mandu wrappers are usually thicker and chewier than Gyoza wrappers, which are thinner and crispier.

Fillings

 Mandu and Gyoza fillings can include various ingredients, such as minced meat, vegetables, tofu, kimchi, noodles, and herbs and spices.

Mandu fillings can include beef, pork, chicken, tofu, kimchi, mung bean sprouts, glass noodles, and various herbs and spices.

Gyoza fillings can include pork, chicken, shrimp, cabbage, chives, garlic, ginger, and sesame oil.

How to make Mandu and Gyoza at home

Mandu and Gyoza are not difficult to make at home, if you have the right ingredients and tools.

You can either buy ready-made wrappers and fillings from the store or make them from scratch.

Here are some easy homemade recipes for Mandu and Gyoza that you can try:

Homemade Mandu recipe

 To make Mandu wrappers, you need 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 3/4 cup of warm water in a large bowl, mix the flour and salt.

• Gradually add the water and knead the dough until smooth and elastic.
• Cover the dough with plastic wrap and let it rest for 30 minutes.
• Divide the dough into 24 equal pieces and roll each piece into a thin circle, about 10 cm (4 inches) in diameter.

To make Mandu filling, you need 250 g (8 oz) of ground beef, 250 g (8 oz) of firm tofu, 1/4 cup of chopped kimchi, 2 tablespoons of chopped green onions, 1 tablespoon of minced garlic, 1 teaspoon of grated ginger, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt, and pepper in a large bowl, crumble the tofu and squeeze out the excess water.

• Add the beef, kimchi, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
• Mix well and refrigerate for 15 minutes.

To make Mandu, place a wrapper on your palm and spoon about a tablespoon of filling in the center.

• Fold the wrapper in half and seal the edges by pressing with your fingers or using a fork.
• Repeat with the remaining wrappers and filling.
• To cook Mandu, you can choose any of the methods mentioned above: boiling, steaming, frying, or baking.
• Serve hot with your favorite dipping sauce.

Homemade Gyoza recipe

 To make Gyoza wrappers, you need 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 cup of boiling water. In a large bowl, mix the flour and salt.

• Gradually add the water and stir with a wooden spoon until a shaggy dough forms.
• Transfer the dough to a floured surface and knead until smooth and elastic.
• Cover the dough with plastic wrap and let it rest for 30 minutes.
• Divide the dough into 24 equal pieces and roll each piece into a thin circle, about 8 cm (3 inches) in diameter.

To make Gyoza filling, you need 250 g (8 oz) of ground pork, 2 cups of finely chopped cabbage, 1/4 cup of chopped chives, 1 tablespoon of minced garlic, 1 teaspoon of grated ginger, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt, and pepper.

• In a large bowl, mix the pork, cabbage, chives, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
• Refrigerate for 15 minutes.

To make Gyoza, place a wrapper on your palm and spoon about a teaspoon of filling in the center.

• Fold the wrapper in half and pleat the edges by pinching with your fingers.
• Repeat with the remaining wrappers and filling.

To cook Gyoza, you can choose any of the methods mentioned above: pan-frying, steaming, or boiling.

Serve hot with your favorite dipping sauce.