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

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:

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.

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 used to be bad at cooking gyoza dumplings when I was a newlywed, but I found a foolproof method of frying them.Once you line the gyoza dumplings in the frying pan, don't touch them until you transfer them to a serving dish. Fry the 'wings' over medium heat until they are properly browned. Wait patiently until the 'wings' stick to the pan and become thin and crispy. Recipe by Bakazoku

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

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 love gyoza. I could have them 2,3 times a week even.https://youtu.be/U4w8w8kzKNE

When I made this style of pasta with familiar ingredients, it was so surprisingly tasty. Since the shape worked out, I decided to prep the ingredients so I could make it using gyoza skins.You can use whatever ingredients you can find in your fridge. Mixing it with cheese makes it even more delicious. Make sure you seal the ravioli well. The sealed-in meat juices will melt in your mouth. They get soggy easily, so boil them right before serving, and remove them from the water as soon as they float to the top. Recipe by mini

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

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