I wanted to make something that goes well with beer.You can use wonton or shumai skins if you want!Try it with bacon and sausage instead of ham - it's very tasty!Serve with ketchup or chili sauce. For 10 fried dumplings. Recipe by EnjoyKitchen

Gyoza sheet sold at supermarket in Japan is so convenient that you can cook any type of snack by rolling and pan-frying.

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

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

It reminds me of my childhood days when I helped my mother wrap up gyoza. Nothing's better than things homemade.The sesame oil towards the end make the gyoza crispy and delicious. For 50. Recipe by az

I aimed for simple yet juicy gyoza dumplings. A Chinese friend of mine boils, chops and squeezes the Chinese cabbage, adds it to the filling, and then adds quite a lot of water too. So I wondered if you could just use the moisture in the vegetables and I started experimenting.The key is to cook (or quick-freeze) the dumplings as soon as they're filled. The filling is rather watery, so if they leak, the dumplings burn easily. Be sure to secure the dumplings securely! This is a little trick - the ground pork and egg are very cold right out of the refrigerator and it's painful, so take them out at the same time you take out the vegetables to warm up a bit. For 20 large gyoza dumplings. Recipe by Setsubunhijiki

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 recreated the unforgettable Ham Sui Gok I had at a dim sum food stall in Hong Kong. This is my original recipe. My colleagues loved them. One of the guys said it was so good he wanted to make some for his wife!1) Make sure you add the boiling water to the flour little by little and not all at once (it might get very sticky)2) Make the wrappers at least 5mm thick when you wrap the fillings. It may shrink and get flat later when they are too thin. Recipe by Monakasan

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

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 wondered if I could make crispy gyoza with grated cheese.Listen to the sound! Depending on the amount of water, it will start out softly bubbling, then increase to a sizzling, and eventually increase to a loud sizzling. It will start crackling! Recipe by Silvy1978

I try using various gyoza fillings. This one was delicious.You can add other things to the filling.The filling is flavored with the sweetness of onion and the bacon.If you want it more highly seasoned, add a little salt and pepper. Recipe by Kaede black