Gyoza

Prawn gyoza (Japanese dumplings)
Serve these Japanese-style dumplings as a sophisticated starter.
Ingredients
For the dumplings ...

gyoza wrappers = gyoza skins Pronunciation: gee-OH-zah Notes: The Japanese use these round wrappers to make pork-stuffed dumplings similar to Chinese potstickers. Western cooks sometimes use them to make ravioli.

Gyoza. A stuffed wonton which is pan-fried, sautéed and/or steamed. They are akin to Chinese potstickers.
Reader comments ...

gyoza.. Chinese style dumplings of meat or vegetables.
H
hashi.. the commonly used word for chopsticks.

Gyoza (Pork Potstickers)
1 1/2 pounds ground pork
1 head green cabbage, very finely chopped ...

Gyoza A pan-fried, sautéed, and/or steamed stuffed Wonton. Typically contains a pork dumpling. Hamachi Young yellowtail tuna often served broiled. Hamaguri Clam Hamo A Pike Conger sea eel Hanakatsuo Dried bonito fish that is usually shaved or flaked.

Japanese restaurants often call them gyoza, however very few actually spend the time to cook them right. Most places offer steamed or fried.

Serve with cajun fish dishes, cannelloni, BBQ and spicey chicken, crab cakes, creole, egg dishes, gyoza, moo shoo pork, pad thai, poultry/vegetable pâtés, waldorf salad, sweet and sour pork, and won ton soup.

calzone, cannelloni with ricotta, garlic chicken, stir fry chicken, chicken chow mein, egg rolls, Chinese orange sauce dishes, corned beef, crab cakes, Greek dolmas, deviled eggs, quiche, escargots, smoked fish, Greek cuisine, guacamole, gyoza, ...

Guilin Chilli Sauce A chilli bean sauce made with fermented salted yellow beans, red chillies, garlic, sugar, vinegar and starch. It originates from the Guangxi area of China (in the South). Usually found in an earthenware pot. Gyoza ...

Gyoza (Jap.) large, sealed, fried and them steamed dumplings filled with either meat or seafood.
Gypsum powder: powdered calcium sulphate, used as a coagulating agent when making beancurd (a tablespoon to a litre soya bean milk).

See also: Egg, Chine, Dumpling, Fish, Grill