Directions

• Wrappers
• Wrappers are easy to make, but it can be quite tedious to make large quantities. Store-bought wrappers work well and are relatively inexpensive.
• To Make your own (makes about 24 wrappers): Add flour to a bowl, boil the water, add salt, then pour it into the bowl with the flour
• Mix together with a spoon until it comes together and cools slightly, then knead the dough for a few minutes until it becomes smooth
• Allow the dough to rest in a corn starch lined bowl for about an hour
• To shape by hand: Divide dough into 2 halves, roll each half into a log, about 1″ diameter. Cut each log into 12 equal sized discs, then roll out into a roughly 3-4″ circle
• If you have a pasta roller: Use pasta roller to flatten out dough as thin as you can without it becoming to fragile, then use a 3″ biscuit cutter to cut out the wrappers from the flat sheet
• Dust the wrappers with corn starch or flour to prevent them from sticking when you stack them
• Filling
• Cut all filling ingredients into chunks that will fit through meat grinder (or food processor)
• Put everything through the grinder on a fine setting (or process to desired texture), then massage the filling with your hands to promote better binding
• Assembly
• Spoon a bit of filling into the center of each wrapper
• Wet the edges with water using a basting brush or your finger
• Crimp the dumpling together using your desired technique
• Storage/Cooking
• Gyoza freeze very well, but make sure to freeze them on a single layer spread apart to avoid them sticking together. Once frozen, they can be transferred to a large bag. They can be cooked straight from frozen.
• To cook, add some oil to a skillet and heat on medium. Add the gyoza and cook until a brown crust develops on the bottom, about 5 mins (check by lifting them up with tongs)
• Add a few tbsp water to the pan and immediately cover with a well-fitting lid. Cook for another 5 minutes or until the water has all cooked off and you can hear the gyoza starting to fry again. Uncover, remove from heat
• Serve with dipping sauce and/or top with chili oil
• Gyoza Pancake Variation
• This is all the rage right now among cooking influencers: replace the water used during cooking with a thin slurry of starch mixed in water (use some combination of corn starch and/or flour). Cook as normal, and after you remove the lid, continue to cook until all water has boiled off and a crust develops on the bottom. Serve upside down in one piece