Preparation:

dough

1. Mix all dough ingredients until smooth and flexible

2. Wrap in plastic wrap and let it rest for 1 hour

filling

3. Mix all filling ingredients in a bowl

4. For vegetarian filling, sauté the mushrooms and carrot, then mix with cornstarch to bind

sauce

5. Mix all sauce ingredients in a bowl

assembly

6. Roll out the dough and cut out circles using a round cutter or glass

7. Place 1 tsp of filling in the center of each circle

8. Wet the edge of the dough with water, fold in half, and pinch to seal. Pleat one side for a traditional look, if desired

cooking

9. Heat a non-stick pan over medium heat and add a little oil

10. Place the gyoza flat side down and cook until the bottoms are golden brown, about 3 minutes

11. Add water to cover about ⅓ of the dumplings' height, cover, and steam for 4-5 minutes until the water evaporates

12. Once the water evaporates, let the bottoms crisp up again for about 1 minute

serving

13. Serve with the dipping sauce

Notes:

• A non-stick pan is essential for proper cooking

• Store-bought gyoza wrappers work well too

• Green cabbage can replace napa cabbage, but it’s best to salt the cabbage first, let it sit for 15 minutes, then squeeze out excess water

• You can freeze uncooked dumplings for later and cook them straight from frozen

• For a crispy “wing” effect, pour a cornstarch slurry (½ cup water mixed with 2 tsp cornstarch) into the pan while frying

See also:

• The perfect guide covering all steps
• Alternative folding idea