"Mayo" > wrote in message ...
> On 9/7/2014 6:22 PM, theszak wrote:
>> What's the difference between the ingredients for Ravioli and for
>> Gyoza?... for example at
>> http://www.beijingtokyomit.com/chinese_menu.html
>>
> Far thinner dough?
>
> Nope, that's just roll protocol.

When I was in CA, I could get some refrigerated ravioli that was so thin you
could see the contents within. I loved it because it was pretty low in
carbs. And amazingly the filling never leaked out.