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

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

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

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'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

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 did a lot of research to make tasty gyoza to please my gyoza-loving husband. Our family's gyoza is the best!Mix together all condiments, then add the pork. Mix together well with you hands before adding the vegetables. The key is to season the pork first!Use Chinese cabbage, regular cabbage, or half of both. I personally prefer Chinese cabbage. For 30. Recipe by Nanapu-

I've seen gyoza dumpling filling recipes with miso, green onion, ginger and so on, but I was never quite happy with the change in flavor and fragrance. I wanted to make simple, pure cabbage gyoza dumplings... Chinese cabbage is sweeter, but it doesn't suit me. It took me 4 years to get to this recipe. But... I'm still not totally satisfied. I'm really into searching for the perfect gyoza filling formula. We make about 100 large gyoza dumplings at a time in our family, but the 4 of us eat them all up.Attention: These dumplings are lightly flavored.1. Decide on the amount of sesame oil used depending on the color of the ground pork. If it's white, use less... adjust depending on if you want the flavor to be richer or lighter.2. Make sure to crush the garlic before adding it. The fragrance is totally different. If you keep the cooking liquid after making nibuta (simmered pork), you'll have lard. If you add this lard to your filling, it will be even richer. Adjust the amount of sesame oil if you add lard. For 125 dumplings (or 100 large size ones). Recipe by Nyanyadeko

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.

After I tried different gyoza recipes, this recipe ended up our favorite because my husband likes the crispy texture of the gyoza. If you like, you can increase the amount of bean sprouts. It's a very economical and healthy dish.Pan-frying tips:1. Place the gyoza in a frying pan before you put in oil.2. Pour in water to cover 1/3 of the height of the gyoza and steam over high heat.3. After the water has completely evaporated, put in oil and fry. For 3 servings. Recipe by vivianstyle

-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