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 don't really like boiled gyoza, but I was intrigued by a commercial for soup gyoza I saw on TV, so I decided to add it to egg drop soup.There are only 4 gyoza in each serving, but swirling in the egg makes it a filling soup.After adding the egg, swirl the soup with chopsticks gently!Adding sesame oil makes it smell even better!We always buy gyoza that doesn't have a lot of garlic or garlic chives in it, so the seasoning is just right for us.Adjust the seasoning to your liking. Recipe by Shijimi24

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.- The soup will not melt easily when you mix it with the half-frozen ground pork.- Keep the soup and the filling in the refrigerator until just before using them.- You can also wrap the dumplings like gyoza if they're difficult to wrap. Recipe by Wagomu

I'm currently going through a gyoza/dumpling phase.Let the dough rest for 30 minutes. Cover with plastic wrap or a tightly wrung moistened kitchen towel after rolling it out with a rolling pin. Recipe by greenta

I wanted to eat tons of super juicy Chinese dumplings.Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

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

We love baked dumpling. So much fun making it with kids＼(^o^)／

Gyoza is a popular Chinese food.

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 changed my friend's soy bean burger recipe to make it a gyoza recipe.This is my favorite right now.Personally I prefer this to meat gyoza.Use seasonings you like to create your original flavour of gyoza.You don't need already processed soy bean product. Just use a tin of cooked soy beans.If you have oatmeal and walnuts at home it is easy to make. For about 30. Recipe by Mikikimiki

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