These spring rolls are packed with veggies and have a delicious gyoza flavor that kids love! You can freeze them before frying, making them a perfect addition to lunchboxes. On busy mornings, just fry them straight from the freezer—so convenient! My kids liked these even more than regular gyoza, so they've become a family favorite spring roll ever since.

I didn't have any gyoza skins on hand, but I wanted to make"Deep Fried Gyoza Dumplings", so I made them myself!I didn't have much time, so I didn't rest the dough.Adjust the amount of hot water slightly.It's important to make the dough rather soft in order to skip the resting time!Cover the dough while it's waiting with a wrung-out moistened cloth to prevent it from drying out.The skins don't stick together, so I don't think you need any flour for dusting. For 7 skins. Recipe by kurausu

I learned how to make gyoza dumpling by dividing them into small portions and rolling each one out into a circle, but it's a lot of work so I created this simpler method. I think this is perfect for beginners. Handmade skins are chewy and delicious.I use 50g each of bread and cake flours, but you can just use one or the other. Make sure to dust the skins with lots of flour if you stck them. If you freeze the skins without flouring them they tend to stick together easily. If you fill the skins to form the dumplings, and line them up on plastic wrap without touching each other they will freeze nicely. Once the dumplings are frozen, you can pack them in a plastic bag. Recipe by mini

I have tried making a lot of things in the pasta machine, this time I made gyoza skins. It's easier and more fun than using a rolling pin.The Steps are easy First put each skin through the pasta machine at the thickest setting, then put them all through again at the next thinner setting. Change the setting to the next thinnest level each time I usually use Settings 7 -> 5 -> 2 and then they're done. To prevent the dough from drying out, place it in a plastic container with a lid or with plastic wrap while you work. Recipe by Mikesachi

I wanted to make it at home for when I only needed 10 of them. You can make as many as you want by adjusting the recipe amount (add or subtract "10 g of Bread flour + 10 g of cake flour + 1 tablespoon of boiling water").I used a small rolling pin that is specifically made for rolling out Gyoza skin (I think they have it at 100 yen stores). Please be aware that if you lay the finished skins on top of each other, they'll stick if left untouched. The skin does not have to be a perfect round shape (you won't notice after wrapping it). You don't need to use water with the homemade skins when filling the Gyoza. Recipe by Setsubunhijiki

I ran out of skins when I was making gyoza dumplings, so I tried making the skins in a hurry - and I was so surprised that they weren't that different from the store-bought kind!The consistency of the dough can vary depending on the room temperature, season, and type of flour used, so adjust the amount of hot water added.The dough should have a slightly firmer consistency than your earlobe. If you let the dough rest for some time it will be easier to roll out.When rolling out the dough, flour your hands and the rolling pin generously.Make boiled gyoza skins thick, and panfried gyoza skins thin and rectangular. Recipe by GermanMama

Boiled gyoza dumplings just have to be made with homemade skins...Thoroughly squeeze out the moisture from the cabbage and leek. Roll out the dough for the skins very thinly. Aim to make them 1 mm thick. The skins don't have to be perfect circles! The thickness is more important than the shape. Chinese chives aren't added to the filling. If you want some, just add a tiny bit. Recipe by Cooking S Papa

Making your own wrappers lets you control the size, thickness, and quantity, which is really convenient. You can freeze them, so make a batch when you have time.Recipe background:After making these several times, I figured out the best tips and ideal amounts, so I'm keeping a record here.

I found a recipe for wontons using flour in a magazine and rearranged it so that it was easier to make.If you let the dough sit out, it will become easier to work with. You can use any shape and size you want.After wrapping around the fillings, store in the freezer. You can cook them from frozen. Recipe by Kuminchan

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

#superbowlThis Spring Roll recipe is crisp on the outside with a juicy chicken and vegetables filling. You can fill the spring roll wrappers with anything you’d like. For vegetarian or vegan, just ommit the meat. Spring Rolls are usually served with Sweet and Sour Sauce, you can either make your own or buy Thai sweet chili sauce.

I love fried food with cheese inside of it, but it's a bit of a pain to wrap it up and the frying oil is a pain to deal with. So, I tried coming up with an easy-to-roll pan-fried wrap.Try out variations such as adding cheese or using spring roll wrappers. Recipe by Mi- mama