To pan-fry the gyoza
- 2 tablespoons sesame seed oil
Mix the gyoza filling
- In a bowl, mix together all the ingredients for the gyoza filling.
- Cover the bowl and chill in the fridge while you make the wrappers.
Make the gyoza wrapper
- In a bowl, mix together all the ingredients for the wrapper until it forms a ball.
- Cover the bowl with a damp kitchen towel and leave to rest for ten minutes.
- Dump the rested gyoza wrapper dough on a lightly floured work surface and knead until smooth, about 15 to 25 minutes depending on the level of humidity in your kitchen.
- Divide the dough into two equal portions.
- Roll each portion into a thin log.
- Cut each log into 18 pieces so you have 36 pieces of dough altogether.
Roll the gyoza wrappers
- Take a piece of dough and flatten with your hands.
- Lightly coat both sides of the flattened dough with starch.
- With a rolling pin, flatten the dough to form a three-inch disc about two millimeters in thickness.
- Repeat with the rest of the gyoza wrapper dough.
Assemble the gyoza
- Take the filling out of the fridge.
- Take a wrapper and place a teaspoonful of filling at the center.
- Fold the dough and lightly pinch the center of the edges. DO NOT seal the edges at this point.
- With one hand holding the dumpling, use the index and forefingers of your other hand to fold a pleat near the center. The direction of the pleat is towards the center. Make two more pleats keeping the pleats about a quarter inch apart.
- Fold three pleats on the other side of the dumpling.
- Repeat until all the wrappers have been filled.
Pan fry the gyoza
- Spread a tablespoon of sesame seed oil on the bottom of a frying pan and heat.
- Arrange half of the dumplings in the pan so that they do not touch one another.
- Cook the dumplings in the hot oil until the bottoms are browned and crusty.
- Pour in a quarter cup of water around the edges of the pan (be careful not to pour water directly on the dumplings).
- Cover the pan, set the heat to medium and allow the gyoza to cook in the steam for about eight minutes.
- Uncover the pan and continue cooking the dumplings until all the water has evaporated and the oil is sizzling (see notes after the recipe).
- Repeat the process for the remaining half of the gyoza.
Serve the gyoza
- Arrange the cooked gyoza on a plate.
- Serve the gyoza with soy sauce and chili oil sauce, or your preferred dipping sauce.
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