I learned this cooking method when I was working in a restaurant.The gyoza dumplings will not stick as much to the pan if you heat it up first and then add the oil. Using a non-stick pan is the best way to go. The gyoza will become soggy if you use too much water, but they will burn before they have cooked halfway through if you use too little water, so it's important to determine the correct amount. You will not fail as long as you remember these tips. Recipe by GermanMama

This is a fancy way to cook frozen gyoza

I've made many improvements! It has to be this taste!The finishing sesame oil makes it crispy and even adds an appetizing flavor. For 20 large gyoza. Recipe by Eiyoushino recipe

I referred to various recipes to come up with my own version. One of my family members can eat 20 of these in one sitting!When steaming and simmering it with a lid, cook the gyoza for 12~13 minutes. Cook these with a generous amount of water until they are half cooked. Then dissolve a bit of vinegar & soy sauce in chili oil, dip the gyoza in, and dig in! Recipe by Mikesachi

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

The gyoza dumplings I ate at a restaurant didn't have Chinese chives, but we have to have them in ours at our house!!You don't have to add the grilled and minced chicken. The gyoza dumplings without it are just as good. However, using the grilled chicken will definitely add more texture and a better fragrance!! Please give it a try! For 4 servings. Recipe by Tankotankichi

If you add "wings" to gyoza dumplings, the dipping sauces will stick to them better.Add just a little ginger and be generous with the vinegar in the soy sauce based dipping sauce.Since the gyoza dumplings are connected with the "wings", they're easy to flip over.The recipe for the gyoza dumplings themselves is. Recipe by Cooking S Papa

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

Crispy and juicy.Japanese fried dumplings.It's perfect enjoy with a beer.😋Watch the video too:https://youtu.be/tTzm28-mGYs▷ Daruma CookingHappy Cooking : )#Gyoza #Dumpling #Potstickers

I love gyoza!These are rather large gyoza!The skin is crispy, chewy, and yummy!For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa

My friend gave me this restaurant's recipe. I changed it a little and made it my family's own. Make the crispy bits around the gyoza if you like. If you steam gyoza with just water you will have normal restaurant-type gyoza.The key is to follow the recipe. By adding katakuriko to the prepared vegetables, you'll be able to prevent the gyoza skins from getting soggy because the starch flour absorbs their excess moisture. It also gives a smooth texture to the filling. Mix the ginger, garlic and pork mince well and the strong smell of the meat will be well hidden. For about 50. Recipe by catwoman

I wanted to eat crispy winged gyoza, so I made them in the way I always do. Really, I didn't want to teach my secret... it hurts just thinking about it!Hear the sound of water hitting the pan! Sizzle, sizzle, and then bubbling! If you try, you can make up to 3 packages of gyoza at once. No matter how much gyoza you make, don't adjust the amount of katakuriko potato starch. Recipe by Silvy1978