Instead of using gyoza wrappers, use shumai or wonton wrappers! The wrappers turn out super crispy and delicious—kids love them too! Once you try this, you won’t want to go back to regular gyoza wrappers.Recipe background:I saw this on TV a few times and tried making it myself. These are much lighter than gyoza made with regular wrappers, so two adults and one 4-year-old can finish the whole batch! Apparently, ponzu with yuzu kosho is a recommended dipping sauce. Ever since I learned this recipe, I always use shumai or wonton wrappers for gyoza!

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.

This recipe was featured in Orange Page magazine × Cookpad.It’s easy because you don’t have to wrap each one, and you’ll get shumai with a unique twist!Recipe background:I had a few leftover gyoza wrappers, so I decided to use them for shumai (*^▽^*).They look great and are perfect for lunchboxes too!

★★★ Hall of Fame Recipe ★★★ 6,700 reviewsThis is the most delicious taste!!Simple and exquisite gyoza＊＊The origin of this recipeThis taste is unbeatable!

*2017.4/23 100 reports*Thank you so much!These gyoza are packed with vegetables.About this recipe:I created this homemade gyoza recipe after many trials to solve common problems like tough meat, lack of juiciness, or dryness. Enjoy soft, juicy dumplings every time!

I learned this authentic Chinese recipe from a Chinese friend. Ever since I started making gyoza this way, it’s become one of my signature dishes! The key is not to squeeze the water out of the vegetables—surprising, right? That’s what makes them so juicy.Background of this recipe:- I make the wrappers from scratch when my family helps out, but usually I use store-bought wrappers.- I also learned an amazing dipping sauce to go with these gyoza. If you’d like, try making it too—it’s easy!

Featured in 210 discussions! The secret to its deliciousness is the sweetness of plenty of onions. It's tasty on its own and easy to make in a frying pan. Recreate the long-time favorite from Osaka!The origin of this recipe: A juicy and flavorful filling for pork buns and shumai, developed through trial and error. It's seasoned well on its own, but you can enjoy it with mustard or ponzu if you like. A family favorite! Even when shared, my parents said, 'I didn't know shumai could be this delicious!' Great for freezing and packing in lunch boxes.

I made incredibly delicious shumai! It tastes like a professional dish and is absolutely exquisite. When served to guests, it disappears in no time.The origin of this recipeThis shumai is highly praised by my husband! It even rivals my favorite Horai shumai!! I make a lot and also pack them in lunch boxes.

★★★100 reviews – Popular Recipe★★★Packed with rich pork flavor♪Hot and juicy shumai dumplings☆Great for lunchboxes too♪About this recipe:After making it many times, I finally perfected this flavor.

This is the pork shumai I've been eating at my parents' house. It's very simple and quick to make. Even my husband, who dislikes anything related to onions, finishes this shumai first. I loved the simple pork shumai I ate at home, so I asked for the recipe. Be careful not to eat too much rice with it!

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'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