While the flavor was ok, the effort put into it is not worth it for me personally. I will not make again.

I liked these and they went along nicely with our Asian inspired supper. I should warn others, in case they do what I did, if you don't watch carefully (like if you try frying egg rolls at the same time) and the water totally evaporates from the pan while steaming... they are really "pot stickers" and are hard to get out of the pan in one piece!!! (Luckily I made them in 3 different batches, so only the first batch ended up that way!)

I've been buying pre-made gyoza at Sprouts and loved them...decided to try them on own and was pleasantly surprised! I made a few modifications just due to personal taste/health. Cabbage and sesame oil were omitted. Used sliced green onions. Sauteed garlic in EVOO, added green onions, added pork then added egg and seasoned with cayenne and black pepper and a dash of garlic salt. I chopped some fresh ginger root and added it to the meat mixture after it was cooked, prior to stuffing wrappers. I used square wonton wrappers and put a teaspoon of filling inside, wet one-half of the edge of the wrapper with water, fold in half. It should look like a triangle. Then, work the egdes together to ensure a good bond. I added about 1 cup of water to same pan that I cooked the meat mixture in, covered it and let in boil...added the gyoza, covered and turned twice to ensure both sides were golden. As another review mentioned, it is important to add the water in order to steam them. Making gyoza is very time consuming but wasn't as messy as homemade raviolis! Yummy!!

These were very good. After seeing these made on a cooking show, I did not cook the meat first. I did saute the bok choy, garlic, onions, and carrots until tender. Refrigerated it while I made the Gyoza skins, and then added the raw pork. I also added hoisin sauce and chili paste to the filling. Mine weren't as pretty as the pictures, but they were DELICIOUS! I served them with Gyoza Sauce recipe from this site.

My boyfriend was seriously impressed that I made him pot stickers from scratch, including the sauce. They really turned out great! I added some grated ginger to the mixture, but that is all I changed. Once I got the hang of folding the wrappers, it didn't take too long. I got about 60 gyoza out of this batch. I cooked one half and put the other half in the freezer!

I didn't read to many reviews and wish I had now. I did process mine in the mini chopper like another did and agree that the egg is not necessary in this case. I also subbed turkey for the pork, which I though might have taken away some flavor... dunno. But I will add seasonings next time. Oh, and I made these with a sweet chili Thai sauce from this site..... YUM!

This recipe was excellent i substituted crab delight for the pork and it was perfect. I dont really care for carrots so I added mushrooms, and lots of black pepper. after frying them I put them in my steamer. I worked in a Japanese restaurant and these were much better than the ones they were serving. I was surprised how much this recipe made it was enough for a couple meals, for me and my husband.

I thought these were delicious, but clocking in at 2+ hours prep time, just not worth the effort. They were great, even my picky 5 year old ate them, but I can make gyoza that I buy at Costco in 8 minutes. I probably would never make these again unless specifically asked and had nothing to do for hours on end.

Very tasty! Made gyoza as per recipe with the following modifications: added 2 tbl ginger (a must, IMO!), a dash of soy to meat mixture, 1 tbl of sake. The ginger adds a great flavor. Overall the gyoza were very tasty. One thing I didn't quite understand was how much to cook the meat in the first step. I ended up cooking most of the meat through (in part because I had frozen ground beef, which pretty much required me to cook through to break apart), which in retrospect, might not be what the recipe stated, but aside from the meat inside the gyoza being looser, was not a problem. (i.e. nothing was overcooked) My tip for the dipping sauce: I didn't have rice vinegar, so I ended up using sushi vinegar, which is a bit sweeter due to the addition of sugar. I thought this actually added a little bit (but not too much) of a nice sweetness to the sauce to balance out the flavors. I also added a few dashes (maybe about half a tsp) of "ra yu" hot sesame oil to add some of that great sesame oil flavor/smell and some heat to the sauce. Lastly, I didn't do it with this recipe, but in the past, I've cooked frozen gyoza by putting the water (I think I used about half a cup) and oil together in the cold skillet, and then adding the gyoza as the water starts boiling. By boiling the gyoza in hot water/oil, it cooks the middle more evenly instead of just steaming the wrappers. After the water evaporates, if you want a crispier gyoza, you can allow it to brown by cooking it about ha

I left out the egg and subbed TVP for the pork, and filled egg roll wrappers instead of wonton, since that's all I had. I rolled them, sprayed them with canola oil and baked them till they were crunchy and golden. The flavor is good, but I'll keep looking.

I very much prefer the gyoza wrappers. I find the wonton wrappers make it too crispy and hold less filling. I add ginger to this recipe for better flavor. Also I never turn the gyoza. I only cook them on one side until browned and then add the water. The tops of the gyoza will become shiny as they cook. It is more authentic to only cook on one side. I don't like the egg either and I don't find it necessary. My husband loves these!

I've also been making gyoza since I was little. When we were stationed in Turkey with the US Air Force I made gyoza with ground turkey so my Muslim coworkers could enjoy this wonderful treat. Turkey contains less fat. It is VERY time consuming to make so what I've done is used lumpia wrappers & freeze. They are huge & fry up crunchy. Roll into long cigar size & place in freezer baggies. When ready to fry, place rolls separated on a paper towel for about a 1/2 hr to thaw. Go outside for less mess & heat about 1 inch of oil in an electric skillet & fry each until golden brown. Place in paper bag/paper towel lined pan. Make sure they do not touch, otherwise the steam will cause them to soften. These can be used for party appetizers when you cut them in 1/2 after frying. GREAT SNACK: When my daughter was little, she and her friends would line up for fresh cooked gyoza so I'd wrap up the ones that had cooled a little in paper towels so each kid could carry them to go. No sauce required for these little ones!

My Japanese sister-in-law taught me how to make these, been making these for years now. I have never cooked any of the ingredients beforehand, including the pork. I mix the raw pork with chopped napa cabbage, chopped green onions, pureed fresh ginger, sesame oil, fish or soy sauce. After assembling the gyozas, I brown them in hot oil then add the water and cover with a lid until the water is gone. The ingredients get steamed and cooked together inside the wrapper. I always check one first to make sure the pork is no longer pink. This recipe is good to get the correct measurements. You can freeze them raw or cooked and they turn out great.

With a few alterations, these were the BEST Gyozas I've ever had. I took it to a dinner and got so much positive response it was almost over-whelming. First of all, I chopped the veggies in my food processor very fine. Omitted onions and used green onions instead. Then, I browned the pork. After cooling, I put the pork in the food processor. Then I put the veggies in the frying pan with Sesame oil, 1/2 TBS of powdered ginger, and 2 TBS of Japanese Rice Vinegar. It will be somewhat of a mushy consistency, so just fry it for about 10 minutes. Then in a large bowl, mix it with the pork. Omit the egg, you don't need it especially if you are chopping everything in the food processor. It holds together just fine. These are a bit time consuming, but SO worth the effort.

These are absolutely delicious! I've been trying to find a good recipe for potstickers and this is it. I exchanged ground turkey for the pork because it was cheaper and I thought it sounded good...it was. I agree with another viewer that some fresh grated ginger in the mix would have added a special something.

These were so good. And easy! I left out the pork and added thinly slices snowpeas and fresh ginger. I also added sambal oelek to the dipping sauce. Will do this again soon.