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

It reminds me of my childhood days when I helped my mother wrap up gyoza. Nothing's better than things homemade.The sesame oil towards the end make the gyoza crispy and delicious. For 50. Recipe by az

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 recreated the unforgettable Ham Sui Gok I had at a dim sum food stall in Hong Kong. This is my original recipe. My colleagues loved them. One of the guys said it was so good he wanted to make some for his wife!1) Make sure you add the boiling water to the flour little by little and not all at once (it might get very sticky)2) Make the wrappers at least 5mm thick when you wrap the fillings. It may shrink and get flat later when they are too thin. Recipe by Monakasan

When I ate 'Oyaki with kiriboshi- daikon' on my business trip, I was very impressed how tasty they were. After I came back home, I tried to recreate them. I was also inspired by Mirurun-san who is an expert of kiriboshi daikon. I think I will be mad about kiriboshi daikon from now.This recipe's gyoza is well seasoned. They are vegetable gyozas, so you can season them more lightly using less strong tasting vegetables or seasonings, if you prefer. If you don't have any Wei-pa or fish sauce, use Chinese chicken stock granules or soy sauce instead. Recipe by YASHIGANI

I love gyoza!These are rather large gyoza!The skin is crispy, chewy, and yummy!For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa

I was thinking of lots of shrimp recipes and came up with this. This one's pretty delicious!These are delicious wrapped in basil leaves instead of shiso.Kids like to dip these in ketchup.If you don't have any sweet chili sauce, try a mixture of ketchup and Tabasco.If you are using wonton skins instead of gyoza skins, seal them with a mixture of katakuriko dissolved in water. For 2 servings (10 pieces). Recipe by EnjoyKitchen

Delicious crispy and juicy potsticker dumplings.

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

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

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