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

Do they have gyoza in Thailand? Gyoza is really tasty, but it's so much trouble to chop the veggies. That's why I wanted to make good gyoza only using Chinese chives, so I made the best of nam pla fish sauce.Make sure to do Step 2 right! Mix the meat well with your hands before adding Chinese chives.There's no Ra-yu hot sesame oil in the sauce. Please use red hot pepper powder or ichimi togarashi (Japanese red chili pepper) for spiciness. I recommend pepper. For 2 servings. Recipe by Wanko mama

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

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 is a popular Chinese food.

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

This is a modification to a gyoza recipe that my mother taught me. You can steam-cook these gyoza before browning them in the frying pan if you'd prefer.You can naturally just use 1 pack of gyoza skins and reduce the amounts of all the other ingredients by half. Still, I think it's more convenient to make more than you need and store some in the freezer for later.These gyoza dumplings will taste best if you use ground meat that's richly marbled. Recipe by Yuuyuu0221.

-I make the dumpling skins myself if my family helps me. Usually though, I just buy them.-The dipping sauce my Chinese friend taught me is very good. If you like, you can make it too. It's easy.-After rolling out the dumpling skins and folding them, sprinkle on katakuriko so they don't stick to each other.-I listed half the amount of water for frying half the gyoza during Step 8.-Don't squeeze out the moisture from the vegetables -- just use them as they are. This is the key to making juicy gyoza. For 26 large gyoza dumplings. Recipe by Erisamurai

My friend gave me this restaurant's recipe. I changed it a little and made it my family's own. Make the crispy bits around the gyoza if you like. If you steam gyoza with just water you will have normal restaurant-type gyoza.The key is to follow the recipe. By adding katakuriko to the prepared vegetables, you'll be able to prevent the gyoza skins from getting soggy because the starch flour absorbs their excess moisture. It also gives a smooth texture to the filling. Mix the ginger, garlic and pork mince well and the strong smell of the meat will be well hidden. For about 50. Recipe by catwoman

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

The gyoza dumplings I ate at a restaurant didn't have Chinese chives, but we have to have them in ours at our house!!You don't have to add the grilled and minced chicken. The gyoza dumplings without it are just as good. However, using the grilled chicken will definitely add more texture and a better fragrance!! Please give it a try! For 4 servings. Recipe by Tankotankichi

I have tried a lot of gyoza recipes over the past 10 years. My favorite type are made with the usual ingredients and have a rich and juicy flavour.I try a lot of recipes every weekend but this recipe is my family's favorite. They always end up fighting to get the last one.-This recipe has the best ratio of cabbage and pork mince. You will taste the sweet juiciness of the cabbage. Don't drain the excess moisture from the cabbage!-You can use Chinese chicken stock or Weipa.-Use your favorite gyoza skins. I like springy textured ones. For 4 servings. Recipe by Shumatsu ryouri daijin