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 did a lot of research to make tasty gyoza to please my gyoza-loving husband. Our family's gyoza is the best!Mix together all condiments, then add the pork. Mix together well with you hands before adding the vegetables. The key is to season the pork first!Use Chinese cabbage, regular cabbage, or half of both. I personally prefer Chinese cabbage. For 30. Recipe by Nanapu-

This is a modification to a gyoza recipe that my mother taught me. You can steam-cook these gyoza before browning them in the frying pan if you'd prefer.You can naturally just use 1 pack of gyoza skins and reduce the amounts of all the other ingredients by half. Still, I think it's more convenient to make more than you need and store some in the freezer for later.These gyoza dumplings will taste best if you use ground meat that's richly marbled. Recipe by Yuuyuu0221.

This is a recipe for Hamamatsu-style gyoza from my hometown (well, I'm actually from neighboring Iwata, but it's basically the same!). The key is using lots of cabbage and just a little meat. Depending on the restaurant, the ratio of meat to cabbage ranges from 1:9 to 3:7—so it's mostly cabbage!Recipe background:This is the gyoza recipe we've always made at home. We always end up eating at least two servings each in one meal—haha!

Gyoza is a popular Chinese food.

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

We had a dim sum party the other day and I made my cabbage-based gyoza pot stickers that we make once a week as a detoxifying dish.The pot stickers came out crispy with a glutenous filling, and the Chinese cabbage gave it a delicious glistening and sweet punch.A while back, when Chen Kenmin ("father of Chinese Sichuan cooking" in Japan) made dim sum on his show, he explained that it was important to give the filling a glutenous texture when mixing the minced meat with seasoning. He also said that using Chinese cabbage as a flavoring ingredient will help the filling blend well and bring out the flavors. The gyoza pot stickers will turn out crispy if you add water when you start frying. For 3 packs worth gyoza pot sticker wrappers: 4 servings. Recipe by Okaraseijin

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

These gyoza dumplings combine the wishes of my husband who wants a lot of garlic, my kids who want meat, and my desire to eat lots of vegetables.Be careful not to overfill the gyoza dumplings at Step 4. For about 50. Recipe by Plus Nine

This is just a recipe that I came up with on a whim.Even a mix of thigh and breast meat would taste delicious in these gyoza. If you use just chicken breast instead of chicken thigh, the gyoza will taste a bit firmer. This recipe uses a lot of meat. You can reduce the amount of meat and increase the amount of vegetables if you'd prefer. Recipe by Yuuyuu0221

These gyoza are packed with vegetables and made with ground chicken, so they're healthy but still filling!Recipe background:I usually make gyoza with ground pork, but I decided to try using ground chicken for a change.

This is my husband's favourite gyoza. It might seem like a lot of work, but when you use pre-made wraps, it's not really. I think it's a lot of fun! I used to have them with simple vinegar but my husband loves this flavourful dipping sauce with gyoza. It also makes a wonderful salad dressing! Shrimp is also good in place of the chicken.