Gyoza (Japanese Dumplings) (Japanese Recipes)

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Step 5:

When you have your dough snake, cut it in 1/2 to 3/4 inch segments.

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Step 6:

Take one segment (put the others under a damp towel) and roll it out into a thin sheet about 3 inches wide. Put a spoonful of the filling on it, and wet 1/2 half of the outer rim.

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Step 7:

Fold the dumpling so that the ends meet, and press firmly to seal them. Then pleat the edges a few times to ensure a good seal. Repeat for the remainder of the segments.

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Step 8:

Cooking the Dumplings

Heat some oil up in a pan, and place the gyoza on it with the folded side at the top. Brown the bottoms (3 to 5 minutes), then add 1/2 cup of water and quickly put the lid on. Steam them off for 5 minutes, then remove the lid. Let them fry for a couple more minutes, then carefully

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Step 9:

Mix the dipping sauce ingredients together and let sit for an hour for flavor to mix.

Serve.