Method

Gyoza Filling

Combine all the ingredients in a large bowl. Using your hand, mix all the ingredients well. Place it in the refrigerator to chill for about 10 minutes.

Use a teaspoon, pick up a small portion of meat and place it onto the gyoza skin.

Wet half the edge of skin with water and fold into two. Seal the skin by making waves on one side and push it down. *use a damp cloth to cover the folded gyoza while making the next one in order to prevent skin from drying up.

Cooking

Heat oil on a frying pan over high heat. Reduce heat to medium and place several gyoza in the frying pan. After 1 minute, check that the bottom is lightly browned then lower the heat and add half cup of water into the frying pan and cover with a lid immediately. It will steam and boil! When the water is boiled away and dry, remove the dumplings.

The Steam will cook the top of the gyoza so pinch the top and ensure it is soft. If not, add a little more water and cover again.

Best served with ponzu dipping sauce and hot pepper oil.

Note: – dipping sauce (2 tbsp light shoyu, 1 tbsp vinegar and 1 tsp hot pepper oil)