The mince and vegetable filling for gyoza is also more finely minced. In contrast, potstickers are Chinese and have been around for millennia (according to legend, anyway). Gyoza dumplings tend to ...

As with Chinese soup dumplings, this gelled stock melts as you cook the gyoza, and bursts out when you bite into the gyoza.” While this method takes additional time, every bite is worth it.

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.

If it’s your first time, get one order of the “Chinese potstickers,” thin, loosely pinched purses of ground pork given a light, golden-crisp base not unlike Afuri’s gyoza, and a second of ...

That includes a step-by-step recipe for her mother's gyoza that discloses the secret ingredient that makes them so incredibly tasty — nira, or garlic chives. (They're also known as Chinese leeks.) ...

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 ...