I made samosas using gyoza dumpling skins.Add a generous amount of salt to season the ingredients well. Have a taste, and adjust the amount of salt. Recipe by Komatsuta

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

Frozen gyoza are convenient, but the additives bother me... These are one of my children's favorite side dishes, so I tried various things, and came up with these.❤.I sometimes cook both sides, or all 3 sides, but you can cook like normal on just 1 side like regular gyoza♪. You can wrap them up and cook them as you like.❤ Recipe by m posi

My children love gyoza. I only had one fish sausage, and I thought about just cutting it up and wrapping it into the gyoza, but then I would end up with leftover gyoza skins, and it was a bit difficult to wrap... So I thought that I would mix it together in a blender with onions to make a paste, and I was able to make tons of gyoza.I use one 85 g fish sausage. You can put the fish sausage and onions into a blender to turn it into a paste. Recipe by Dokintan

I originally bought gyoza skins to make gyoza, but ended up not making them and the expiration date was coming...So, I came up with this and everyone in my family loved it.Layer the skins leaving no gaps. Lightly press down on the skins with a spatula occasionally while it cooks. If the moisture seems to be gone, add a bit to the pan.You can use grainy mustard instead of black pepper if you like. Recipe by kouayaa

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 remembered back in college my friend mentioned using gyoza skins in place of pasta. So I used that idea to make lasagna, and it was a bigger hit with my family than I expected.Ever since then I always easily make lasagna using gyoza skins.You don't need to boil lasagna noodles to enjoy the flavor of this simple lasagna.The gratin dish I used this time was 5 cm high and 28 cm long. For 3-4 servings. Recipe by kurukurumin

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

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

I previously posted a recipe using wonton skins, but this time I wanted to use gyoza skins and add chikuwa.It's hard to get crispy yakisoba noodles in the US. I tried using Chinese noodles, but couldn't get them crispy enough. Then, I read on a blog about using gyoza skins instead and borrowed that idea. I really like how this recipe turned out.Use any vegetables you like!The trick is really in the consistency of the katakuriko. Pay close attention when adding to get your desired consistency! Recipe by Chikichikichiki-ta

I made basil paste, so I thought up a quick and easy recipe using it!Cut the pork meat to the same size as the gyoza skins.Cook these the same way as you would regular gyoza dumplings. For 12 rolls. Recipe by uzukaji

I wanted to use up some leftover gyoza skins.I love the burritos at the convenience store, so I tried to replicate them.If you steam-bake it, it will have a chewy texture like a burrito.Be careful, though--if you cook it for too long, the cheese will ooze out, so keep an eye on it! Recipe by Marsan