Dumpling skins and gyoza

[Crundy]

Hi all,
I have some chinese dumpling skins in the freezer, but I want to make Japanese gyoza to have with tonkatsu and chicken yakitori. Are they the same? Could I just use the dumpling skins for gyoza but reverse the process (i.e. steam / boil and then fry)?

If not then I guess I could just not fry them, but I do like a bit of crunch

[Rhona]

I think they are very similar, if not the same. I would steam then fry. Even if it's not strictly authentic, I'm sure it would work.

[Crundy]

I'll give it a go on Thursday and let you know