The Chinese word for potsticker literally means "stuck to the wok." Gyoza, on the other hand, are less than a century old, and they came about as a result of World War II.

At authentic Chinese restaurants, you sometimes do have to ... a broad term to describe pieces of dough that envelope some sort of meat or veggie filling. Potstickers, wontons, and gyoza are all ...

Unlike jiaozi, the Chinese dumpling, classic gyoza are smaller in size with thinner skin.No one can say for certain when gyoza arrived to Japan, but it’s rumored Zhu Zhiyu, a Chinese scholar in ...

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.

While gyoza is essentially a Japanese version of the Chiense jiaozi, there are quite a number of differences, especially the filling is quite different. I don't think the Chinese of northern ...

Which came first, Gyoza ぎょうざ or Jiao Zi 餃子？ Before you start thinking about China’s supposed habit of “borrowing” ideas from others, it was actually the Japanese that borrowed this delightful dumpling ...

The menu is short: it offers two types of gyoza (both ¥770 for six pieces) as well as popular Chinese-inspired sides like grilled aubergine with Chinese miso sauce, green chilli and cucumber with ...

Chinese restaurant Gyoza Suiyo has a few locations around Yokohama including this two-storey shop in Noge. It uses only Japanese pork belly and vegetables in its gyoza, and makes the gyoza skin in ...