From: https://www.cookswithcocktails.com/homemade-gyoza-and-the-best-dipping-sauce-ever/
FOR THE GYOZA
500 g tofu (optional)
1/2 medium onion finely chopped or grated
5 cloves garlic grated or minced
2 tsp grated or minced ginger
1/2 cup shredded carrot
2 cups napa cabbage , finely sliced
1 tsp sesame oil
1 tsp salt
1 pkg round dumpling wrappers
FOR THE GYOZA SAUCE
4 tbsp rice vinegar
4 tbsp soy sauce
2 garlic cloves pressed or finely chopped
1 tsp finely chopped or grated ginger
1 green onion finely sliced
1 tsp sesame oil
1/4 tsp chili flakes
FOR COOKING
1 tbsp sesame oil
Instructions
FOR THE GYOZA
Add the tofu, onion, garlic, ginger, carrots, cabbage, sesame oil and salt to a large bowl and mix well.
When you are ready to start wrapping the gyoza, lay a few wrappers down on a clean surface and wet the edges of each one all the way around with a wet finger. (it helps to have a little bowl of water beside you)
Spoon 1-2 tsp of filling into the middle of the wrapper and fold the wrapper in half over the filling. Pinch the edges to seal and then make little folds and squeeze them together along the edge of the gyoza.
Lay the gyoza on a tray and make sure the gyoza dont touch each other. They can stick easily.
When you are ready to cook your gyoza, the best way is to steam them first in a double boiler or a steamer if you have one. I find its best to spray the surface you are going to place them on because they stick easily.
Steam the gyoza till they are translucent looking.
Meanwhile heat a pan with a little oil on medium low. When the gyoza have steamed, throw them into the hot pan and brown them on both sides.
FOR THE GYOZA SAUCE
In a medium bowl, mix together the rice vinegar, soy sauce, garlic, ginger, sesame oil, green onion and chili flakes.
Let the sauce sit for around 15 mins before you start dipping.
Recipe Notes
To learn how to fold gyoza like a pro, check out the link below this recipe.
If you freeze them, make sure you do it on a tray so they don’t touch. Then once they are frozen you can put them into zip lock bags.
Make It For Me Now 