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

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

I wondered if I could make crispy gyoza with grated cheese.Listen to the sound! Depending on the amount of water, it will start out softly bubbling, then increase to a sizzling, and eventually increase to a loud sizzling. It will start crackling! Recipe by Silvy1978

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

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!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

This is the recipe that I submitted for a cooking contest that used L-Chiki.-You can fill these gyoza with whatever you like. Feel free to come up with all kinds of combinations.-This is a recipe I used when taking part in an L-Chiki cooking contest. For 16 gyoza dumplings. Recipe by Cooking S Papa

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

I learned this cooking method when I was working in a restaurant.The gyoza dumplings will not stick as much to the pan if you heat it up first and then add the oil. Using a non-stick pan is the best way to go. The gyoza will become soggy if you use too much water, but they will burn before they have cooked halfway through if you use too little water, so it's important to determine the correct amount. You will not fail as long as you remember these tips. Recipe by GermanMama

Morimoto’s recipeNothing better than homemade Gyoza#japanesefood #japanese #asianfood #gyoza #japanesedumpling #napacabbage #mincepork #sake #gyozawrapper #ricevinegar #kikoman #japanesesoysauce #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers

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

Gyoza sheet sold at supermarket in Japan is so convenient that you can cook any type of snack by rolling and pan-frying.