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.

The heart of the gyoza is a tasty filling made from ground meat, leek, ... Use a round cutter to create discs (20). Place a tablespoon of filling in the center of each disc (21).

Gyoza, a favorite snack or light meal in Japan, are a type of savory dumpling. Numerous variations exist, but all consist of a tender wheat-flour-based round wrapper (somewhat like the outside of ...

Buy thin round wrappers, often labelled for gyoza, sui gau, or jiaozi. Ingredients 400g (14oz) young Napa white cabbage 500g (18oz) slightly fatty minced pork 3-4 spring onions ...

Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt, and pepper and process ...

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.

There was a time, 10 years ago, say, when I could have told you where to find good Uzbek manti, adorable boiled gyoza, fist-sized Georgian khinkali and everything in between.