Compared with many Chinese-style jiaozi, gyōza wrappers are described as tending to be thinner.
The distinction is often linked to Japanese commercial production. Many Japanese restaurants and food manufacturers use machine-made wrappers, which are consistently thin and suited to pan-frying. Japanese gyōza are commonly cooked as yaki-gyōza: the dumplings are browned on one flat side, then water is added and the pan is covered so the upper portion steams.
Wrapper thickness is not an absolute national rule. Chinese jiaozi differ substantially by region, household, and production method, and some Chinese dumplings also use thin, commercially made wrappers. The comparison describes a common tendency rather than a rigid culinary boundary.
Gyōza also commonly differ from many jiaozi in flavor and filling. Japanese versions often emphasize garlic, pork, cabbage, and garlic chives, and are served with a soy-based dipping sauce containing rice vinegar or chili oil. Chinese jiaozi may be boiled, steamed, pan-fried, or deep-fried, with fillings and sauces varying widely.