According to culinary historians, gyoza (“jiaozi” in Mandarin) were invented by the Chinese. It’s rumored that the potsticker came to be when a Chinese chef walked away from the stove while gyoza were boiling, the water boiled off, and the stuffed dumplings stuck to the wok. The crisped side proved to be quite pleasing. We love good food stories as much as we love good dumplings, so once upon a time, we developed our very own Chicken Gyoza Potstickers. These crescent-shaped dumplings are made from wheat flour wrappers that enfold a flavorful filling of chicken, cabbage and onion, seasoned with soy sauce, sesame seed oil and ginger powder. Already fully cooked, our Chicken Gyoza Potstickers easily fulfill your preparation preference – steam, pan fry, microwave, or add to soup. Our favorite method is to heat oil in a pan (or wok); place the potstickers in the hot pan, bottom side down (creases up), and cook over medium-high until browned and crisped; (optional: carefully turn to brown each side); throw a little water into the pan and cover to steam the dumplings off the pan (take care to not add too much water, as the dough can start to come undone). Serve hot with our Gyoza Dipping Sauce or place atop a bed of greens and dress with simple soy-sesame vinaigrette.