Kiyawsah is a larger type of kiyaw, that is to say a Chinese dumpling with ground meat or vegetarian filling, known in Chinese as jiaozi and in Japanese as gyoza. The Thai name derives from the Japanese designation and in English it is also referred to as pot-sticker.

Though almost the same, the Japanese version seen here, is in fact somewhat different from the Chinese, i.e. the wrappers are much thinner, the soy sauce is seasoned with rice vinegar, and they tend to have a rich garlic flavour, which is less noticeable in the Chinese version.