Saffron gyoza are an appetizer that combines Japanese tradition with a touch of Italian flavor, ... (19), with a rolling pin or pasta machine, until you obtain a thin layer about 1/16 inch (2-3 mm ...

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.

In addition to the gyoza wrappers, all you need are two kinds of pasta sauce and shredded mozzarella or other shredded cheese. Of course, it's not authentic lasagna, but it's a quick and easy ...

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.

From soup dumplings to gyoza and ravioli: Here's a guide to Los Angeles' best dumplings, with many highlighted in video series "The Bucket List: Dumplings." ...

Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg.

A delicious mix of mushrooms and chives cooked up with handfuls of spinach, cabbage, water chestnuts and vermicelli make these gyoza a perfectly delicious mouthful — no dipping sauce needed. 160 ...