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

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

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 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:

I used to see eat this for dinner a while ago, but nowadays I haven't made this.I wanted to eat this for the first time in ages, so I tried.Make the bolognese sauce with less water.When deep frying the gyoza, be careful that they don't open up. For 10 gyoza. Recipe by kurausu

Since I had leftover gyoza skins, I decided to make an easy appetizer.-You can use either easy melting type or non-melting cheese (it might be better to use non-melting type cheese to prevent it from oozing out while cooking).-Season with salt and pepper to taste. Recipe by momodon

I wanted to make something that goes well with beer.You can use wonton or shumai skins if you want!Try it with bacon and sausage instead of ham - it's very tasty!Serve with ketchup or chili sauce. For 10 fried dumplings. Recipe by EnjoyKitchen

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 used leftovers to make this side dish.They turned into a delicious appetizer.Because the cheese will melt, I think a small amount like this is perfect since it won't ooze out when pan-fried.It's already tasty with the salt from the ham and cheese, but it's also good with ketchup, sambal, salsa sauce, or mustard. For 1 serving. Recipe by mhmh mama

I love gyoza dumplings, but I'm wary of the store-bought kind, so I make my own.After making them many many times and playing around with the ingredients, I finally settled on this.I've aimed for a recipe with easy to understand ratios. Use this as the base and vary it to your taste.I don't rub the cabbage with salt to preserve the crispy texture, but that means they'll exude water in the filling as time passes, so I recommend making the gyoza dumplings as soon as the filling is made.Add Chinese chives and green onion at the end to preserve their flavor and fragrance. For 40 to 50 dumplings' worth. Recipe by GermanMama

My Indian neighbor is a vegetarian and really wanted to try some Asian food, so I made a vegetarian friendly version of gyoza dumplings.Passing the sweet potato through a sieve makes it very smooth. It's delicious when it's just fried and gets soft and creamy.When cooled, it turns hard so reheat it before serving. Recipe by Wakki-ukki-

I really wanted to do something with the leftovers from a meal of cold somen noodles. I typically make stir-fries, but since I had an odd amount left over I mixed in cooked egg, and eventually I arrived at this chijimi recipe.The key is to cook the pancakes thinly in a large frying pan with plenty of sesame oil. Add Chinese chives and sakura shimp for an even more authentic Korean chijimi. Recipe by Anmonyaiton