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

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!

I came up with this recipe for my family with wheat allergies.The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace.The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough.You can also knead the dough in a bread machine. Recipe by Tatatatakachin!

-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

They used to sell frozen chicken wing dumplings, but they stopped stocking them in my neighborhood stores, so I took on the challenge!Only a little filling is needed, so you can make these when you have some filling left over from a previous gyoza dumpling batch.It's a bit of a bother if the bones break during cooking. When breaking the joints, hold the chicken in the middle and twist.You can eat them as-is, but the dumplings are also great dipped in a little ponzu sauce.You can do everything up to Step 6 the day before. For 10. Recipe by Musumedaburu

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-

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

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

This recipe is good for cooking with your family or friends.

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've seen gyoza dumpling filling recipes with miso, green onion, ginger and so on, but I was never quite happy with the change in flavor and fragrance. I wanted to make simple, pure cabbage gyoza dumplings... Chinese cabbage is sweeter, but it doesn't suit me. It took me 4 years to get to this recipe. But... I'm still not totally satisfied. I'm really into searching for the perfect gyoza filling formula. We make about 100 large gyoza dumplings at a time in our family, but the 4 of us eat them all up.Attention: These dumplings are lightly flavored.1. Decide on the amount of sesame oil used depending on the color of the ground pork. If it's white, use less... adjust depending on if you want the flavor to be richer or lighter.2. Make sure to crush the garlic before adding it. The fragrance is totally different. If you keep the cooking liquid after making nibuta (simmered pork), you'll have lard. If you add this lard to your filling, it will be even richer. Adjust the amount of sesame oil if you add lard. For 125 dumplings (or 100 large size ones). Recipe by Nyanyadeko

After I tried different gyoza recipes, this recipe ended up our favorite because my husband likes the crispy texture of the gyoza. If you like, you can increase the amount of bean sprouts. It's a very economical and healthy dish.Pan-frying tips:1. Place the gyoza in a frying pan before you put in oil.2. Pour in water to cover 1/3 of the height of the gyoza and steam over high heat.3. After the water has completely evaporated, put in oil and fry. For 3 servings. Recipe by vivianstyle