When you order gyoza in a traditional Japanese restaurant, expect to get a serving of six dumplings — enough for a shared ...

I tend to think of gyoza as a side dish to ramen, but I have eaten some versions of these pan-fried Japanese dumplings that are so good I'd be happy to make a meal out of them. Like ramen ...

Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli ...

soy sauce, salt, and white pepper. Line a baking sheet with wax paper. On a work surface, brush the edges of 4 gyoza wrappers with water. Place a scant tablespoon of the pork filling in the center ...

To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the ...

soy sauce, sugar, salt and white pepper. Put a teaspoon of the mixture in the centre of each gyoza skin. Moisten one of the edges with a little water, then fold over to create a half-moon shape.