On Monday, September 8, 2014 2:29:49 PM UTC+10, sf wrote:
> On Sun, 7 Sep 2014 21:01:27 -0700 (PDT), Timo wrote:
> > On Monday, September 8, 2014 10:22:27 AM UTC+10, theszak wrote:
>
> > > What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
> > >
> > > http://www.beijingtokyomit.com/chinese_menu.html
> >
> > Their ravioli is "potstickers" in the Chinese. SO the only difference is between the Chinese and Japanese versions. Some comments on this at http://en.wikipedia.org/wiki/Jiaozi#Japanese_version
>
> Oh, come on. Anyone who has eaten both can say the only similarity is
> dough around a filling.

I'd say that Chinese jiaozi/guotie are pretty similar to Japanese gyoza. Given that they have the same name (when written in Chinese characters), it looks like the Japanese recognise the similarity. The Korean version is very similar, too.

Since the Chinese, Japanese, and Korean versions are more similar to each other than they are to other types of dumplings within their own countries, I'd call them very similar.