Gyoza

Gyoza Components 
 
 1-2 lbs (450-900 g) of gyoza filling (using the equation above)* 
 1 pack (40-60 sheets) of Gyoza or dumpling wrappers 
 Neutral oil & water, for cooking 
 
 Sauce Components 
 
 3 part soy sauce 
 1 part rice vinegar 
 .5 part sesame or chili oil (optional) 
 Minced scallion (optional) 
 
 *If you want to follow an exact recipe, here’s an example. 
 Instructions 
 
 Make filling & sauce: Knead all filling ingredients until well combined and sticky. Mix sauce ingredients in a container and set aside. 
 Fill the gyoza: Place a small spoonful of filling in the center of the wrapper. Dampen the edge of the wrapper with water. Pinch the wrapper together in one spot, at the center. Make 3-4 pleats on the right and left sides of the centerfold, pressing each pleat firmly against the back of the wrapper. Push out any air and sealing as you go. 
 Freeze extras: Any gyoza that you won’t cook right away can be frozen by freezing on a baking sheet for 30-60 minutes and then transferring to a freezer-safe container or gallon bag. 
 Cook & serve:The gyoza can be cooked right away or straight from the freezer w/o defrosting. Add a small drizzle of oil to a medium-hot pan. Sear a batch of gyoza until browned on the flat bottom side, then add a few spoonfuls of water. Cover and steam for 4 minutes (6 mins if previously frozen) until cooked through. Serve warm with sauce.