I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.The dumplings will be crispy if you evaporate the water in the pan completely. If you have any leftover meat filling, make some shrimpless gyoza dumplings. They'll be quite delicious. Recipe by Yukirinrin

I love gyoza. I could have them 2,3 times a week even.https://youtu.be/U4w8w8kzKNE

I created this recipe because shrimp was on sale.When you leave the dumplings on a plate for a long time, the liquid comes out. The dumpling skins will stick to the plate, and they might break, so please steam them shortly after wrapping. If you make the dumpling skins from scratch, dumplings will become more chewy and plump. Recipe by Raburimei

-I make the dumpling skins myself if my family helps me. Usually though, I just buy them.-The dipping sauce my Chinese friend taught me is very good. If you like, you can make it too. It's easy.-After rolling out the dumpling skins and folding them, sprinkle on katakuriko so they don't stick to each other.-I listed half the amount of water for frying half the gyoza during Step 8.-Don't squeeze out the moisture from the vegetables -- just use them as they are. This is the key to making juicy gyoza. For 26 large gyoza dumplings. Recipe by Erisamurai

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

I used to be bad at cooking gyoza dumplings when I was a newlywed, but I found a foolproof method of frying them.Once you line the gyoza dumplings in the frying pan, don't touch them until you transfer them to a serving dish. Fry the 'wings' over medium heat until they are properly browned. Wait patiently until the 'wings' stick to the pan and become thin and crispy. Recipe by Bakazoku

this is a family recipe that my mom has been making since i was a kid! i love making a big batch and freezing some so i always have some dumplings on hand. measurements are more of an estimate, but you’re looking for a little bigger portion of veggies than meat.

Gyoza is one of the very popular food in Japan. We often have them with Ra-men and there are some kinds of Gyoza. They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try!

The garlic and garlic chives in store-bought gyoza tend to be too strong to pack in your bento. So, I made a homemade version that cuts down on the smell and could be packed in your bento without concern.At Step 4 when you flip the seams down, they scorch easily so be careful. If you prepare the dumplings to Step 3 in the evening, you only need to fry them the next day. The seasoning for the filling is slightly concentrated.You could make a large batch and freeze them. Recipe by Harukomachi

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

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

I saw a similar recipe in a magazine. In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek. I prefer my seasonings on the strong side (though I try not to have it on the day before my massage appointments).The top photo shows how I fried 20 gyoza in one go, so you can't see the gyoza wings very well. Even if you don't make the wings, the bottoms will be crispy and good. If you want to gyoza wings, make 2 lines of 5 in the frying pan and fry in two batches. In that case, double the amount of flour dissolved in water.You might see lump-free (no-sift) flour sold in shops, so if you get hold of that, you can just dissolve it in water instead of hot water. For 20, using large-sized gyoza skins. Recipe by demel_chocola