I love gyoza. Is there really much of a difference between potsticker filling and gyoza filling? The recipe that I use is almost exactly the same as the one in the video, and I got it from my Singaporan friend.

P.S. These freeze pretty well, too.

These look incredible. I also love gyoza! I didn't watch her video yet, but crimping pie crusts, ravioli or anything that needed to be sealed off before cooking always used the fancy tool: the fork. Just fold over, press firmly down on the crust with the prongs of the fork. It will seal, and give a "pretty" texture to it when baked/fried.

Keep working on that crimping, Kathryn! These kinds of dumplings really benefit from it so they can stand up properly when they are being cooked (you can fit more into a pan at one time) and they look nicer for serving too. Just take it slowly, you'll get better.

Growing up I spent hours at the kitchen table making potstickers with my mom and mine always started out ugly but after half a dozen or so they would get better.

@ missamyscerra -- it's not really that kind of crimping. I'd say it's more "pleating" than "crimping".

I feel bad, but "since I do not speak Japanese, and I am deaf" made me laugh. Not in a mean make-fun-of-you way, but just that the deaf part overrules the fact that you don't speak japanese.

I translated the captions instead of the audio - and they're like a poem. Very entertaining. Thanks for the link.

@Slow Lorus, in my family, we just fold over the potstickers like you see in the photo (often, we cheat and use the gyoza presses you see in Asian markets sometimes). They don't stand up. That way, you get nice crispy bits on both sides and nice soft bits all around. They don't need to stand up at all.

Thanks for the link! This show is right up my alley.

@Tiamat - must be the slave-drivers in my family! All the old-timers in my family are super particular. Wontons this way, potstickers that way, watch out if your zongzi aren't perfect pyramids. And a myriad of explanations about why they need to be the shape they are. And now, apparently, I'm just like them!

I'd love to make gyoza and look for recipes on a regular basis but they never include recipes for the gyoza "wrappers" themselves. What the hell are they made out of?

Potsticker wrappers are possibly one of the most fun foods ever -- they can even be coaxed into a semblance of pizza rolls and are splendid when filled with cheese or peanut butter, then baked for ~5 minutes in a 400 oven.

I've also made them the "normal" way (boil and fry) with the edges just stuck together, no crimping, and had no problems with leakage.

@melle -- my grandmother made all of our dumpling wrappers when she was still around. The dough is very similar to Italian pasta dough (i.e. - flour, water, and sometimes egg).

Japanese gyoza are my favourite take-away food. Thanks for the recipe!

I watched the video. Cooking with Dog is awesome!!! Thanks for the tip.