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 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 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

If you add "wings" to gyoza dumplings, the dipping sauces will stick to them better.Add just a little ginger and be generous with the vinegar in the soy sauce based dipping sauce.Since the gyoza dumplings are connected with the "wings", they're easy to flip over.The recipe for the gyoza dumplings themselves is. Recipe by Cooking S Papa

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

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

I wanted to eat crispy winged gyoza, so I made them in the way I always do. Really, I didn't want to teach my secret... it hurts just thinking about it!Hear the sound of water hitting the pan! Sizzle, sizzle, and then bubbling! If you try, you can make up to 3 packages of gyoza at once. No matter how much gyoza you make, don't adjust the amount of katakuriko potato starch. Recipe by Silvy1978

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

The garlic and garlic chives in store-bought gyoza tend to be too strong to pack in your bento. So, I made a homemade version that cuts down on the smell and could be packed in your bento without concern.At Step 4 when you flip the seams down, they scorch easily so be careful. If you prepare the dumplings to Step 3 in the evening, you only need to fry them the next day. The seasoning for the filling is slightly concentrated.You could make a large batch and freeze them. Recipe by Harukomachi

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