On Mon, 8 Sep 2014 00:53:11 -0700, "Julie Bove"
> wrote:

>
>"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.

Like condoms.