Comments on: Gyoza (Japanese Dumplings)

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.

By: Rasa Malaysia

Rasa Malaysia — Sun, 14 Nov 2010 02:04:53 +0000

The oil is not supposed to flamed up, perhaps you have too much oil but yes, the water makes the oil splatter.

By: Frank

Frank — Sun, 14 Nov 2010 01:32:55 +0000

These were the best dumplings I have ever had! I have one question though. When I add the water to the pan, it explodes from the water hitting the oil. The oil goes everywhere and even flamed up a little. Am I doing something wrong?

By: Making Gyoza – Food for The Soul « Across the Oceans

Making Gyoza – Food for The Soul « Across the Oceans — Sat, 03 Jul 2010 22:35:11 +0000

[...] used the recipe from Rasa Malaysia but I didn’t follow the measurements exactly as I had extra minced meat and chives. I [...]

By: Anu

Anu — Fri, 09 Apr 2010 17:09:14 +0000

Mmm… looks delish! I am going to try and make them tonight. Lookin’ forward to it!

By: Ed

Ed — Wed, 31 Mar 2010 00:53:21 +0000

I live in Japan mnay years ago and would eat Gyoza on a regular basis.
I have made them in the past but just weren’t the same. This recipe came very close to what I was looking for. I blanched the cabbage instead of the wilting process. I really enjoyed them.

By: JANIE

JANIE — Sun, 21 Mar 2010 18:22:20 +0000

I AM REALLY LOOKING FOR A RECIPE FOR THE DOUGH ,CAUSE I CAN’T GET AROUND MUCH DUE TO LEG PAIN.. BUT I DO ALOT OF COOKING PLEASE HELP ME, I LOVE GYOSA…GOT ADDICTED WHILE IN JAPAN :)