Gyoza Dumplings - The Woks of Life

Japanese gyoza are like Chinese dumplings or potstickers, but use thinner skins and finely ground meat, making them more delicate!

Japanese GYOZA (Dumplings)

A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to wrap them.

Classic Pork Gyoza From 'Japanese Soul Cooking'

Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic.

Pork and Cabbage Dumplings

Pork and Cabbage Dumplings are one of the most classic Chinese dumpling varieties. The filling combines the two main ingredients with aromatic and flavorful accents, like ginger, scallions, and toasted sesame oil.

Guo Tie (Chinese Fried Pork and Cabbage Dumplings with Homemade Wrappers)

Nice fatty pork create a succulent filling, while cabbage adds flavor and texture and keeps the meat from becoming too firm. How many times have you bitten into a restaurant dumpling only to find a big empty sack of skin with a tiny meat nugget hiding out in the corner? That won't happen with these.

Pork and Chive Dumplings

A classic dim sum staple, these Pork and Chive Dumplings are so versatile. They are perfect for simple snacking or even celebrating Chinese New Year.

Kid-Friendly Dumpling Recipe | The Food Lab Junior

This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children.

Wagyu gyoza

Made something a little fancy for a fancy friend - Benny Blanco. These are wagyu gyoza with a crispy lace and topped with caviar. 

Vegetable Dumplings

These vegetable dumplings are some of the best we've ever tried. The recipe is made with simple ingredients, and you'll never have to order takeout again.

Pan-fried Kimchi Dumplings (Mandu) from 'The Kimchi Cookbook'

Preparing homemade dumplings can often seem like a daunting task, and when the filling is a simple mixture of ground beef or potatoes, the one-note result makes the project seem less worthwhile. Not so with Lauryn Chun's Pan-fried Kimchi Dumplings from The Kimchi Cookbook. Loaded with bright, crunchy kimchi; tofu, beef, and sesame oil, these dumplings are worth every minute spent filling and crimping.