Because I picked a lot of alpine leek and brought them home.The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

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 heard that the moisture in the meat evaporates easily during processing. I wanted my dish to be juicy and rich, so this is what I came up with. I added oyster sauce to my mother's recipe that uses mixed ground meat without garlic.-Try to use good quality ground meat because it really determines the taste._Make sure the meat absorbs plenty of water and condiments.-Wrap up briskly and pan-fry immediately (to avoid tearing, align the gyoza leaving generous spaces in between). Store leftovers in the freezer. For 40 gyoza (30 if large). Recipe by Kichiri-monja

Gyoza is all time favorite dish of many Japanese people's.You can make it with Gyoza skin that you can find at supermarket, but you might have a hard time to find it at supermarket sometimes. That is why I decided to make this recipe.You can make the Gyoza skin from scratch, and you can make it even colorful!

My family often makes vegetable gyoza, but these meat gyoza are just as common. Check out "Chicken & Shiso Gyoza",& "Vegetable-Packed Gyoza",as well.Please adjust the amount of garlic to your taste. After heating and oiling the pan, please remove it from the heat. If you don't do this then the gyoza will start cooking as you're arranging them in the pan and they'll be unevenly cooked. So please make sure to only return the pan to the heat after all of the gyoza are inside it. Recipe by Yuuyuu0221

-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 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

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

I had a lot of cabbage, so I used a lot of it to fill these gyoza dumplings. The cabbage is salted, which prevents the dumplings from getting soggy.To make the '"wings," use 100 ml of water to every teaspoon of flour. Add enough flour-water so that 1 cm of the gyoza dumplings are immersed in it.When the dumplings are done, invert a plate over the frying pan and flip the whole thing over to transfer cleanly. Recipe by FarmersK

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 don't really like boiled gyoza, but I was intrigued by a commercial for soup gyoza I saw on TV, so I decided to add it to egg drop soup.There are only 4 gyoza in each serving, but swirling in the egg makes it a filling soup.After adding the egg, swirl the soup with chopsticks gently!Adding sesame oil makes it smell even better!We always buy gyoza that doesn't have a lot of garlic or garlic chives in it, so the seasoning is just right for us.Adjust the seasoning to your liking. Recipe by Shijimi24

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