I love the sweetness of sweet new harvest onions!When cooking the onions, pan fry them so that they get browned rather than stir-frying them! They will become sweeter! Recipe by Silvy1978

I had some leftover kimchi, plus I didn't want to bother with chopping up and salt-massaging cabbage!Squeeze out the kimchi very well or the gyoza dumplings will be watery. The mayonnaise is used as a binder for the filling instead of egg.The cheese adds mildness and richness to the filling.Cook the 'wings' on the dumplings until they are crispy. Recipe by ma2003co

Not really much back story here. Just my favorite gyoza dipping sauce.

We run into this recipe by accident. We asked for Gyoza in a Japanese restaurant and fell in love with the flavor of the sauce. After a few weeks of research we came up with our own version.We hope you enjoy it!

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 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

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 love yakitori.I like to eat it sometimes with different sauces other than the usual soy-sauce based one.If you brush either ume-mayo or wasabi-mayo sauce on the chicken at the beginning it will get burned, so brush it on halfway through cooking or only at the very end. Recipe by Arikan

I wanted to use up lots of sweet shrimp, so I thought this recipe.Make sure not to add sauce when you wrap these.The sauce already on the shrimp will be enough.Otherwise, the wrappers might come apart when you cook them!Use just a bit of the filling when you wrap these up!That makes them easier to wrap, and you can make lots of them. Recipe by pomu:

This started out as a miso sauce without the mayonnaise. When I added the mayonnaise, it became much milder and went better with more types of food, which is why I uploaded the recipe. It goes so well with rice!The perilla or shiso leaf will keep its bright green color if you sauté it first in a little oil. Use whichever miso you prefer. If it is too salty, add a little sugar. You can also use mirin instead of sake. Recipe by Kanon mama ('-'*)

This is one of our standard go-to dishes in my house.Step 2 : Turn the heat off while you add the gyoza to the pan.Step 2 : Mix the flour before adding.Step 4 : Double the amount of cake flour and water if you are making a lot of gyoza. Recipe by Yuuyuu0221

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