Homemade Gyoza Making Made Easy

• Tools
• TIP: You like your gyozas crunchier? Don't dice the cabbage too small, which is the key "crunch" factor here. Otherwise, spend an extra minute chopping it up some more.
• TIP: After the cabbage is diced up, mix a teaspoon of salt into it and let it sit in a bowl. The salt will help extract excess water from the cabbage, which will collect on the bottom. After a couple of minutes, pour it out. This will prevent wet cabbage from soaking and breaking the gyoza wrapper later.

1. Mix all of the ingredients up in a large bowl until even.
2. Tip: Microwave a spoonful of the mix for about 45 seconds or until it's cooked. This is a good way to check if you prefer more salt or more soy sauce (don't forget you'll be dipping it later, too). Once you get the flavor to where you want it to be, move onto the next step.
3. Lay a gyoza wrapper in one hand, cupping it slightly. Then place a small spoonful of the filling in the center of the wrapper.
4. Wet a finger tip on the opposite hand and draw a quick half-circle ring inside the edge of the gyoza wrapper (basically around the filling).
5. Pick up the wet side and its opposite side of the wrapper and pinch them together in the center (right above the filling). Then pinch a little more to either side, leaving either ends open. Repeat for each gyoza until you have 10.
6. TIP: Cover unused wrappers with a clean kitchen towel so they don't dry out-another good reason to make only 10 at a time.
7. Lightly oil the pan.
8. Heat the oil on medium heat until it's warm (BEFORE it starts to splatter).
9. Place the 10 gyozas in the pan, in 2 rows and next to each other. The gyozas should sizzle a bit as you place them in (good reference for the next round of gyozas).
10. Heat them until the gyozas' bottoms form a slight, golden brown coating. Just a little bit of brown is fine. (You can check by lifting a gyoza up by its "fin".)
11. Pour in water until the bottom 1/2 of the gyoza's opening is covered (or about 1/2 inch).
12. Cook until almost all of the water is gone. (Let out the steam once in a while.) The rest will evaporate while you remove the gyozas.
13. The gyozas will be stuck to the pan (hence the name "potstickers"), so use a flexible spatula to gently "work" the gyozas off of the pan and onto a plate. The bottom of the gyozas should be covered in more brown spots but are still crispy. Try to keep them together!
14. TIP: Sprinkle some water on the "pasty white" portions, which are dry.
15. Enjoy!

tools, otherwise, cabbage

Taken from www.epicurious.com/recipes/member/views/homemade-gyoza-making-made-easy-51251481 (may not work)