Divide Wrapper dough evenly into 4 portions. Roll each dough portion into an 8-inch-long rope (about 1-inch thick). Cut each rope crosswise into pieces.

Alternatively, you can boil the gyoza. For sui gyoza (boiled dumplings): Fill a medium pot halfway with water and bring it to a boil. Add six or seven gyoza to the water and simmer for 4 or 5 minutes.

On this week's episode of 'The Bucket List: Dumplings,' we learn about Japanese gyoza, what makes them so delicious, and who is making them in L.A.

Gyoza, on the other hand, are less than a century old, and they came about as a result of World War II. Japanese soldiers ...

Gyoza are Japanese-inspired, and have thin wrappers, sometimes so thin you can see the filling inside. Potstickers, the Chinese version, are typically larger and are made with thicker dough.