Comments on: Gyoza (Japanese Dumplings)

By: Japon / Cuisine du monde | A l'aventure ...

Japon / Cuisine du monde | A l'aventure ... — Fri, 10 May 2013 14:02:26 +0000

[...] sushi (W; R [1], [2]), gyoza (W; R [3], [4]), Onigiri, [...]

By: Rebecca

Rebecca — Fri, 04 Jan 2013 23:26:51 +0000

I love this recipe. Can you freeze these? How would you cook them straight from the freezer?

By: franmcginty

franmcginty — Mon, 10 Dec 2012 12:14:55 +0000

I have a question, whenever I have had these there is a vinegar sauce that is added to the pot while cooking or after. Do you have the recipe for that? I feel like that is the flavor that makes these pop with flavor when eating them.

By: Rasa Malaysia

Rasa Malaysia — Wed, 05 Sep 2012 16:05:09 +0000

Just use regular soy sauce.

By: Rosanna

Rosanna — Wed, 05 Sep 2012 14:49:30 +0000

What’s the difference between Japanese soy sauce and other soy sauces? I have dark soy sauce and regular soy sauce. Thanks!

By: Gyoza | Japanese Gyoza Recipe | Easy Asian Recipes at RasaMalaysia.com « Antony Fisher

Mon, 02 Jul 2012 10:37:44 +0000

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By: Japanese Gyoza – I Just Can’t Get Enough « wallopingteaspoon

Japanese Gyoza – I Just Can’t Get Enough « wallopingteaspoon — Sun, 29 Jan 2012 23:25:43 +0000

[...] loosely followed this gyoza recipe on Rasa Malaysia. First, you mix up a filling. I omitted the shrimp in the original recipe, [...]

By: Alice

Alice — Wed, 23 Feb 2011 13:24:26 +0000

Roughly how many does this make please?

By: Linda

Linda — Mon, 24 Jan 2011 03:04:12 +0000

Sorry for the nitpicking but to most Chinese, Beijing is not really the culinary capital of China. If posed as a question, most Chinese will reply that Canton is the culinary capital of China, where most dishes are known for their delicateness, even though Canton is not a city, rather than a region which includes Guangzhou, Zhuhai..etc. As most would know (I hope), there are many cooking styles in China and Beijing has absorbed much of the other regions’ cooking styles in recent years. The fusion of these styles of cooking meant that most people in the major cities can now taste food from all over China. Jiaozi (known as Gyoza in Japan) though, did originate from the Northern and North-Western part of China (which includes Beijing), and spread into Japan during WWII.

By: Eleanor Hoh (Wok Star)

Eleanor Hoh (Wok Star) — Sat, 20 Nov 2010 22:48:22 +0000

Bee, I don’t have patience to make my own from scratch nor pan fry. I got it down though by boiling first, then grilling instead of frying which give them nice crispy edges. Yours look perfect.