According to culinary historians, gyoza (“jiaozi” in Mandarin) were invented by the Chinese. We love good food fusions as much as we love good dumplings, so we developed our very own Thai Vegetable Gyoza. These crescent-shaped dumplings are made from wheat flour wrappers that enfold a flavorfully pungent filling of white cabbage, carrot, chive, white radish, onion – plus a dash of ginger, garlic and soy sauce. Already fully cooked, our Thai Vegetable Gyoza 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.