RecipeMuncher

What kind of pan makes “good” gyoza? “Good” = tasty. “Good” = Perfectly charred dumpling bottom. “Good” = dumpling skin that is cooked through (gyoza that has undercooked dumpling skin? I hate that!), moist(not dried out) and al-dente. A stainless-steel pan definitely does NOT make the job of cooking gyoza easy. But with some patience, it can still be done. Napa and Chicken Gyoza (??)Ingredients: napa cabbage, blanched, squeezed napa dry of excess (...)