Since I had leftover gyoza skins, I decided to make an easy appetizer.-You can use either easy melting type or non-melting cheese (it might be better to use non-melting type cheese to prevent it from oozing out while cooking).-Season with salt and pepper to taste. Recipe by momodon

I originally bought gyoza skins to make gyoza, but ended up not making them and the expiration date was coming...So, I came up with this and everyone in my family loved it.Layer the skins leaving no gaps. Lightly press down on the skins with a spatula occasionally while it cooks. If the moisture seems to be gone, add a bit to the pan.You can use grainy mustard instead of black pepper if you like. Recipe by kouayaa

I made basil paste, so I thought up a quick and easy recipe using it!Cut the pork meat to the same size as the gyoza skins.Cook these the same way as you would regular gyoza dumplings. For 12 rolls. Recipe by uzukaji

I ran out of skins when I was making gyoza dumplings, so I tried making the skins in a hurry - and I was so surprised that they weren't that different from the store-bought kind!The consistency of the dough can vary depending on the room temperature, season, and type of flour used, so adjust the amount of hot water added.The dough should have a slightly firmer consistency than your earlobe. If you let the dough rest for some time it will be easier to roll out.When rolling out the dough, flour your hands and the rolling pin generously.Make boiled gyoza skins thick, and panfried gyoza skins thin and rectangular. Recipe by GermanMama

It was my first time making gyoza dumplings, so I made this while carefully considering each steps, and the results were surprisingly delicious and easy!Important points:Wring out the moisture from the cabbage to wilt it and make it blend with the meat better. This also eliminates the need to rest the filling, and is easier to wrap with the skins too.If you add a little sesame oil at the end, you can remove the gyoza dumplings easier from the frying pan should they get stuck. For 20 dumplings. Recipe by Hacchoumisoaji

I wanted to make it at home for when I only needed 10 of them. You can make as many as you want by adjusting the recipe amount (add or subtract "10 g of Bread flour + 10 g of cake flour + 1 tablespoon of boiling water").I used a small rolling pin that is specifically made for rolling out Gyoza skin (I think they have it at 100 yen stores). Please be aware that if you lay the finished skins on top of each other, they'll stick if left untouched. The skin does not have to be a perfect round shape (you won't notice after wrapping it). You don't need to use water with the homemade skins when filling the Gyoza. Recipe by Setsubunhijiki

When I made this style of pasta with familiar ingredients, it was so surprisingly tasty. Since the shape worked out, I decided to prep the ingredients so I could make it using gyoza skins.You can use whatever ingredients you can find in your fridge. Mixing it with cheese makes it even more delicious. Make sure you seal the ravioli well. The sealed-in meat juices will melt in your mouth. They get soggy easily, so boil them right before serving, and remove them from the water as soon as they float to the top. Recipe by mini

I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto

I have tried making a lot of things in the pasta machine, this time I made gyoza skins. It's easier and more fun than using a rolling pin.The Steps are easy First put each skin through the pasta machine at the thickest setting, then put them all through again at the next thinner setting. Change the setting to the next thinnest level each time I usually use Settings 7 -> 5 -> 2 and then they're done. To prevent the dough from drying out, place it in a plastic container with a lid or with plastic wrap while you work. Recipe by Mikesachi

This is the recipe that I submitted for a cooking contest that used L-Chiki.-You can fill these gyoza with whatever you like. Feel free to come up with all kinds of combinations.-This is a recipe I used when taking part in an L-Chiki cooking contest. For 16 gyoza dumplings. Recipe by Cooking S Papa

I made samosas using gyoza dumpling skins.Add a generous amount of salt to season the ingredients well. Have a taste, and adjust the amount of salt. Recipe by Komatsuta

I love fried food with cheese inside of it, but it's a bit of a pain to wrap it up and the frying oil is a pain to deal with. So, I tried coming up with an easy-to-roll pan-fried wrap.Try out variations such as adding cheese or using spring roll wrappers. Recipe by Mi- mama