The jiaozi – or Chinese dumpling – originated 1800 years ago as a staple food among the ethnic Han people of northern China. With time, it became a favourite across the country, especially ...

jiaozi, became gyoza in Japanese, thus the two names for very similar foods. Homemade versions are most often prepared with store-bought gyoza wrappers, which are quite thin. For that reason ...

Cook the dumplings from their frozen state; if you let them defrost before cooking, the wrappers will get soggy. Buy thin round wrappers, often labelled for gyoza, sui gau, or jiaozi.

You can buy gyoza dumpling wrappers – also known as gyoza skins and jiaozi skins – from Asian supermarkets and online. Any unused wrappers can be frozen. Wrap them in a layer of baking paper ...

If you can’t find smaller siu mai wrappers (5cm-6cm [2in to 2⅓in] in diameter), buy the larger ones usually labelled for sui gau (water dumplings), wor tip, gyoza, jiaozi or potstickers.