We talked to the gyoza expert, private chef, and food writer Chef Koj, to get the specifics, and he says flavor isn't the only concern. "The filling should be bouncy -- so that you have three textures ...

When filling and shaping gyoza, cooks crimp the edges of the wrappers closed, then pleat them to create pretty ...

Like ramen, gyoza has its origins in China ... to trap the steam and cook the filling and dumpling wrapper. After the water evaporates, the dumplings are cooked, uncovered, to crisp up the ...

Fold the wrapper over the filling, but don’t seal the edges yet ... together and transfer to a small serving bowl. To cook the gyoza, place the bamboo steamer basket over a pan of simmering ...

Anita Lo folds a filling of citrusy shrimp into store-bought gyoza wrappers for these simple, flavorful steamed dumplings. These shrimp dumplings come from chef and cookbook author Anita Lo ...

This week, we will turn corned beef into a filling of boiled gyoza dumplings. The combination may come as a surprise, but it will become a refreshing dish for the summer with the aid of salt ...