Directions

Make Gyoza Wrappers (skip this step if using pre-made)

1. Boil ~2 C water.

2. While water is boiling, sift 1 ½ C all-purpose and 1 ½ C bread flour into a medium bowl, set aside (nobody dies if you skip sifting!)

3. Add 1 C boiling water to mixing bowl of stand mixer, stir in ½ tsp salt.

4. Stir in 2 tsp sesame oil.

5. Stir in sifted flours half at a time until lightly combined.

6. If too dry, add more water by the TBSP.

7. Knead dough in a stand mixer for 8 minutes or knead by hand until when pressed with a finger the dough bounces back.

8. Divide dough into four balls, cover with plastic wrap or damp cloth or paper towel, set aside to rest for 15-20 minutes.

9. Sprinkle cornstarch or potato starch on cutting board or counter.

10. Roll a ball of dough into a log about 1” in diameter, cut log into 14 equal pieces.

11. Roll each piece of dough until very thin.

12. Cut into a 3” circle with a cup or cookie cutter.

13. Stack cut pieces, making sure to dust with a little corn or potato starch so they don’t stick together, repeat with remaining dough.

14. Wrap gyoza wrappers in plastic wrap over put in tupperware covered with a damp paper towel. (Can be saved in the refrigerator for a day before using).

Prepare Filling

1. Combine all ingredients in a large mixing bowl.

2. Cover and refrigerate until ready to assemble gyoza.

Make Dipping Sauce

1. Combine all ingredients in a small bowl.

2. Cover and refrigerate until ready to serve.

Make Salad Dressing

1. Combine all ingredients (except salad greens) in a medium bowl, and mix with a whisk until combined.

2. Cover and refrigerate until ready to serve

Assemble Gyzoa

1. When you make a lot of gyoza, it’s better to sit down, so set up your gyoza making station at kitchen or dining table.

2. Place a cutting board and baking sheets lined with parchment paper on your station.

3. Put a small amount of water in your small bowl and set on station.

4. Place gyoza wrappers next to your cutting board.

5. Grab one gyoza wrapper and lay it on your cutting board, dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.

6. Fill with ½ TBSP of filling.

Folding option 1: SIMPLE FOLD

1. Fold gyoza in half and fully seal along edge.

2. Stand up gyoza and pinch down each point of the half moon flat so that the gyoza stands up on its own (this way may not be the prettiest but it is the quickest and the way Kelsey’s mom would do it).

Folding option 2: TOWARD ONE SIDE

1. Fold gyoza in half, pinching at the center top. Holding the gyoza upright, pinch the center with your left index finger and thumb.
2. Pinch towards the left side, starting at the bottom part of the gyoza, pleat in a half moon motion, pinching every ¼” of toward the left side and have the right hand pinch to seal, creating 4-5 pleats.

COOK & SERVE

1. Preheat a large non-stick skillet over medium heat. Add 1 TBSP of vegetable oil to pan. Add 12-15 gyoza to the pan (don’t crowd) and cook until bottoms are golden brown, about 5 minutes.

2. Add ¼ C water to the pan, cover and lower the temperature to medium-low. Cook for 4-5 minutes until gyoza skin is a tan/transparent.

3. Remove lid and cook, allowing any remaining liquid to evaporate, so that gyoza bottoms crisp one final time, 2-3 minutes.
4. If cooking more than one batch, place cooked gyoza on a parchment lined baking sheet, cover loosely with foil, and place in oven set to lowest setting/warm until ready to serve.

To Serve

1. If dressing has separated, whisk until combined. Then toss salad greens into dressing and serve.

2. Place cooked gyoza on plate/platter, garnish with chopped green onions and sesame seeds, serve with dipping sauce.