Ditch the store-bought packs—these homemade gyoza wrappers are softer, chewier, and way more delicious! With just a few ...

While both gyoza and potstickers are technically dumplings, they do have key differences. Gyoza are Japanese-inspired, and have thin wrappers, sometimes so thin you can see the filling inside.

When it comes to snacks, there are few bites more welcome than a savory, umami-packed dumpling that bursts with mushroom or chives, edamame or earthy greens — a melange of flavors that make you reach ...

Cook the dumplings from their frozen state; if you let them defrost before cooking, the wrappers will get soggy. Buy thin round wrappers, often labelled for gyoza, sui gau, or jiaozi.

W hen it comes to dumplings, we have to give credit to gyoza where credit is due. These Japanese pleated beauties are ...

Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper. To assemble the dumplings ...

I love the convenient dumpling wrappers, often called gyoza skins, available in Asian supermarkets and online. The dumplings can be made in advance, then steamed just before guests arrive.

If you can’t find smaller siu mai wrappers (5cm-6cm [2in to 2⅓in] in diameter), buy the larger ones usually labelled for sui gau (water dumplings), wor tip, gyoza, jiaozi or potstickers.

Gyoza are dumplings made of a wheat dough wrapper that surrounds a filling of seasoned vegetables, meat or fish. They are a popular dish in Japan, but they travelled there from China where they ...