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

Crunchy and spicy, this salad has all the right components to make it mightily addictive. Plus, you can cook it in your air ...

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 ...

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 ...

The particulars might change, from a bundled-up babushka’s boiled pelmeni to a Tokyo office worker’s pan-fried gyoza. But no matter where you are on Earth, dumplings will be there to comfort ...

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.