If you're familiar with Chinese potstickers or similar steamed or boiled dumplings, you have a pretty good idea of what ...

The water boiled away, leaving the dumplings not only attached to the wok but crispy on the bottom. The Chinese word for potsticker literally means "stuck to the wok." Gyoza, on the other hand ...

For Gyoza skin: 1. Sift the flour into a mixing bowl. In another bowl, add the salt to the just-boiled water and mix until dissolved. 2. Add the salt water to the flour, little by little ...

You can use any gyoza you like – both meat and veggie options work well. Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat.

Gyoza are dumplings made of a wheat dough wrapper ... They are eaten slightly differently depending on the country - they’re traditionally boiled in China, whereas in Japan they're fried then ...