I previously posted a recipe using wonton skins, but this time I wanted to use gyoza skins and add chikuwa.It's hard to get crispy yakisoba noodles in the US. I tried using Chinese noodles, but couldn't get them crispy enough. Then, I read on a blog about using gyoza skins instead and borrowed that idea. I really like how this recipe turned out.Use any vegetables you like!The trick is really in the consistency of the katakuriko. Pay close attention when adding to get your desired consistency! Recipe by Chikichikichiki-ta

*2017.4/23 100 reports*Thank you so much!These gyoza are packed with vegetables.About this recipe:I created this homemade gyoza recipe after many trials to solve common problems like tough meat, lack of juiciness, or dryness. Enjoy soft, juicy dumplings every time!

Thank you for 14,000 recipe reviews! I aimed for a flavor that never gets old.The origin of this recipeI aimed for simple and juicy gyoza. A Chinese acquaintance added a generous amount of 'water' to the filling with boiled, chopped, and squeezed napa cabbage. I thought, why not keep the vegetable moisture as is... and based on this, I added and subtracted various things.

*Featured in a recipe book!*Thank you for over 500 made-it reports!Healthy gyoza with lots of veggies.Crispy wings and juicy inside.The steps are simple and straightforward.Recipe background:After watching SPEC, I really wanted to eat delicious gyoza...I used my grandmother's and mother's gyoza recipes as a reference and made them with crispy wings like the ones in SPEC.

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

Delicious crispy and juicy potsticker dumplings.

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 learned this authentic Chinese recipe from a Chinese friend. Ever since I started making gyoza this way, it’s become one of my signature dishes! The key is not to squeeze the water out of the vegetables—surprising, right? That’s what makes them so juicy.Background of this recipe:- I make the wrappers from scratch when my family helps out, but usually I use store-bought wrappers.- I also learned an amazing dipping sauce to go with these gyoza. If you’d like, try making it too—it’s easy!

This is a recipe for Hamamatsu-style gyoza from my hometown (well, I'm actually from neighboring Iwata, but it's basically the same!). The key is using lots of cabbage and just a little meat. Depending on the restaurant, the ratio of meat to cabbage ranges from 1:9 to 3:7—so it's mostly cabbage!Recipe background:This is the gyoza recipe we've always made at home. We always end up eating at least two servings each in one meal—haha!

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

Gyoza is one of the very popular food in Japan. We often have them with Ra-men and there are some kinds of Gyoza. They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try!