Once you have the filling prepared, you will need a small bowl of water, your gyoza wrappers, and a teaspoon.
It is also handy to have a damp cloth or tea towel handy to wipe off excess buildup of flour on your fingers.
As I am right handed, I prefer to work with the wrapper in my left hand.
Place a small amount of filling in the centre of the wrapper.
Remember, slightly less is a lot easier to work with than too much. Dont worry, you will work this out for yourself quite quickly.
I then wet the edge of the gyoza wrapper all the way around.
I then start pleating from the left using my left thumb to pinch the wrapper together.
I use my right thumb to create the pleat against my left thumb while using my right index finger to keep edges separate.
The left thumb then applies pressure to seal the gyoza.
Simply repeat this pleating process until the gyoza is sealed.
I aim to get 5 pleats across and make a point of checking that the 3rd pleat is in the centre.
Once pleating is finished, place the gyoza on a flat surface to flatten the bottom to ensure a good sized crispy surface area in the end.
Place gyoza single layer on a tray lined with nonstick paper.
If you’re not eating the gyoza immediately, place the tray into the freezer. Once frozen, the gyoza can be put into freezer bags.
To cook gyoza, heat a frying pan with a fitting lid.
Add oil and place gyoza on the pan making sure the bottom has good even contact with the pan.
Cook until you get a nice crispy skin. You can check for this simply by having a look.
Add 1/4 cup water to the pan and put lid on to ‘steam’ the top part of the gyoza.
Allow the water to be absorbed before removing the lid. Serve hot with dipping sauce.