I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.The dumplings will be crispy if you evaporate the water in the pan completely. If you have any leftover meat filling, make some shrimpless gyoza dumplings. They'll be quite delicious. Recipe by Yukirinrin

I was thinking of lots of shrimp recipes and came up with this. This one's pretty delicious!These are delicious wrapped in basil leaves instead of shiso.Kids like to dip these in ketchup.If you don't have any sweet chili sauce, try a mixture of ketchup and Tabasco.If you are using wonton skins instead of gyoza skins, seal them with a mixture of katakuriko dissolved in water. For 2 servings (10 pieces). Recipe by EnjoyKitchen

I created this recipe because shrimp was on sale.When you leave the dumplings on a plate for a long time, the liquid comes out. The dumpling skins will stick to the plate, and they might break, so please steam them shortly after wrapping. If you make the dumpling skins from scratch, dumplings will become more chewy and plump. Recipe by Raburimei

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:

These came about by me wanting to make gyoza and not having the ingredients I normally use... They turned out quite tasty :)

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

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I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto

I wanted to eat pizza but making the dough from scratch takes too much time and effort!But still, I had a craving for pizza.I had gyoza wrappers lying in my freezer, so I gave it my own twist.Add your favorite toppings such as bacon, salami, wiener sausages, etc. Recipe by Ri-sanno

I saw some parody sweets on Cookpad. I wanted to make some myself, so I came up with this recipe.It's only the ingredients that are different, and everything else is just like making gyoza. You really won't feel like you're baking... Not like actual gyoza skins, these mock 'skins' are fragile and will easily tear apart. So, try to work quickly.You can really taste the raisins and spices in these. Recipe by Majoshi san

I wanted to make something that goes well with beer.You can use wonton or shumai skins if you want!Try it with bacon and sausage instead of ham - it's very tasty!Serve with ketchup or chili sauce. For 10 fried dumplings. Recipe by EnjoyKitchen

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