You will need:
1 pack gyoza wrappers (30)
150 gm minced meat (I used chicken as it is less fatty than beef or pork, but pork is generally used for gyoza.)
If you have a food processor, this is very easy to make. You can use whatever mixture of vegetables and meat you like for the filling. These measurements are rough estimates to give you an idea. Finely mince:
¼ head cabbage
2 shiitake mushrooms
2-3 cloves garlic
2-3 green onions (You might want to mince these with a knife so they don't disintegrate in the food processor.)
Put the vegetables in a bowl, and thoroughly mix in:
150 gm minced meat
1 T ginger paste
1½ t cornstarch
1 t sesame oil
(a little salt and pepper)
Lay out the gyoza wrappers and a small dish of water. Put a small spoonful of filling in the center of a wrapper, dip your finger in the water and wet the edge area of half the wrapper, fold it over, and gently squeeze around the edges to seal the half-circle gyoza. Repeat until all the wrappers are filled.
To cook, heat a little oil in a frying pan, then turn the heat to low. Lay the gyozas in a circle around the edge, overlapping slightly (or line them up in rows if you prefer). Add 2-3 T of boiling water. Cover. Steam until the pan is quiet. Lift the lid and check the bottoms. They should be brown and crunchy. If they aren't cook them a little more. All liquid should be evaporated.
Be sure the gyoza are not stuck to the pan, loosen with a spatula if necessary, and then place a plate over the top of the pan, and turn the gyoza onto the plate.
Serve with individual dishes of sauce, and put out rayu (chili oil) so people can add it to their sauce if they like.
A. My favorite:
¼ C soy sauce
¼ C soy sauce
¼ C rice vinegar (or apple cider vinegar)
(chopped green onions)
3 T soy sauce
2 T sake
1 T mirin
¼ t sesame oil