Gyoza is an Asian dumpling, originating in China before becoming a staple in Japanese cuisine. In the United States, gyoza is commonly sold as a "potsticker," or “potstickers.” Gyoza is made from a very thin dumpling skin, and is filled with meat and vegetables. A soy based dipping sauce typically accompanies gyoza.

The process for making gyoza can be lengthy, and it is common for Japanese families to prepare them together. Gyoza filling is typically made from sliced cabbage, chopped green onions, and minced ginger and garlic. The cabbage is blanched in hot water and sliced into thin pieces. Once the cabbage has cooled, the remaining vegetables are added. Typically, ground pork is added to the filling, but newer versions include ground shrimp or chicken. Sesame oil and soy sauce add flavor to the filling.

Circular shaped gyoza skins, similar to wonton skins, are used to house the filling. Gyoza skins are made from flour and water, and can be purchased fresh or frozen. The skins are moistened with water and the filing is placed in the center of the circle. The skin is folded over to resemble a half moon or half circle. To seal the gyoza, tiny crimps or pinches from the fingers create folds and flaps. At this point, the gyoza is ready to be cooked or frozen for a later date.

Gyoza can be cooked by boiling, steaming, pan frying, or deep frying. The most preferred method is a combination of pan frying and steaming. A small amount of oil is used to toast the gyoza, which turns the skins a golden brown color. Unfortunately, the gyoza skin tends to stick to the side of pots and pans, earning it the name potsticker. Water is then added to the pan, a lid is used to cover the gyoza, and steam finishes the cooking process. To prepare a large amount of potstickers, you can use stackable Asian basket steamers, which fit nicely in a wok or other shallow pot.

Once the gyoza have finished cooking, it is best to serve them immediately. Gyoza is typically served with a dipping sauce. Generally, the sauce is a mixture of soy sauce and vinegar. To spice up the dipping sauce, add chili oil, or fresh ginger and garlic pieces.

For those who don’t want to go through the process of making gyoza, they are available in supermarkets and Asian grocery stores. Sold in bags by various manufacturers, it is generally found in the frozen section. Some gyoza even comes with packets of dipping sauce. Gyoza can be eaten as an appetizer or a main course.