Comments on:

By: Anonymous

Anonymous — Tue, 15 Jul 2008 20:00:00 +0000

I lived in Okinawa for 3 years after having been raised in the midwestern United States. There was a restaurant near Torii Station that always made gyoza. Since I came back to the United States it has been hard to find anyone that knows how to make them or even know what they are. I’m going to try to make them myself. Internet is awesome! We seriously need some Japanese restaurants in this area of the midwest.

By: Marie

Marie — Thu, 27 Apr 2006 07:24:00 +0000

i am definitely going to try your cold wet towel trick bc the last time i made gyoza, they stuck and it was ugly! thanks for the tip!

By: eatdrinknbmerry

eatdrinknbmerry — Wed, 26 Apr 2006 22:00:00 +0000

TAG, those gyozas look killer delicious. Did you buy standard dumpling wrappers? i used to use the chinese kind, but found some japanese gyoza wrappers. only 25 in a pack for $2 which is pricey but what a difference it made. the skin was crispier and thinner. I'd like to make my own wrappers someday, but i'm pretty much intimidated by measured recipes.

i use ground pork, leeks, cabbage, minced ginger, sake, chinese Shaoxing ricewine in mine.

nice job on your gyozas.

By: carlyn

carlyn — Wed, 26 Apr 2006 11:35:00 +0000

Your gyoza look wonderful!!!!! They look exactly like the ones I used to eat in Japan! Mine never quite looke that authentic! Did you say you cook them seam upward? Not on a flat side? Ok, that might be one of my problems…ha ha…. Thanks…now, I’m hungry….

By: cath

cath — Wed, 26 Apr 2006 00:08:00 +0000

YUMMMMMMMY! I have been craving these! Time to make some — thanks for the recipe!

By: Jeni

Jeni — Tue, 25 Apr 2006 23:41:00 +0000

Oishii-so TAG! Gyoza is definitely great hearty comfort food. Thanks for the recipe. Oh…and I always love your homestyle Japanese dinners and settings.

By: purplecupcake

purplecupcake — Tue, 25 Apr 2006 22:54:00 +0000

Wow, that looks like some delicious gyoza. Gyoza is comfort food for me. My Okinawan mother made these all the time and would freeze them up. When she wanted a quick snack, she’d fry them up and the aroma of it stays fresh in my mind to this day.
Your gyoza is an exact resemblance of hers. I’ve tried making them and they’re worth the steps. Thanks for the flashback!