Gyoza are the Japanese version of the Chinese pot sticker dumplings which are very very popular in Thailand. You can see from that sentence just how far good food travels. The Japanese version has soy or seasoning sauce in the filling and tends to have more expensive ingredients like shrimp. I make a lot of these and so have a gyoza crimper to get them all even and well made (you can see it in the photo below - the white plastic thing), but most people crimp them by hand using a pleating action.
Be sure to follow the pastry recipe carefully, if you don't rest the pastry long enough it shrinks back and becomes too thick, likewise if you overwork the dough it becomes too chewy.
Ingredients for Gyoza Pastry
200 gms Flour
170 ml Hot Water
1 Tablespoon Vegetable Oil
1/4 Teaspoon Salt
1. It's best to start with the pastry first, this needs to be rested, and while it's resting you can make the filling.
2. Mix the salt, flour and hot water together. By hot I mean as hot as your hands can cope with, stir as you add the water to combine it, add more flour if the dough is too loose.
3. Add the oil and work the dough for 5-10 minutes, cover and leave to rest for 15 minutes.
4. Roll it as thin as you can get, I cover with a sheet of plastic to keep the moisture in, and leave it to rest again for at least 30 minutes. Don't skip this second resting, or the pastry will spring back and become too thick.
5. Cut discs at least 8 cms across. My Gyoza crimper is 10cms across, so I cut larger circular discs 10cms by pressing in a large lid.
6. I then re-roll the discs even thinner, even with resting, they will spring back a little. But also because I like to have a little overlap around the edge of my crimper, so I can trim excess off and make a nice even edge.
100 gms Shrimp
50 gms Cabbage
20 gms Spring onion
2 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil
1 Tablespoon Corn Starch
1/4 Teaspoon Salt
1. Shell the shrimp, cut down the backs and remove the black thread gut. If you look in the ingredients photograph, you'll see I just bought a ready prepared tray of shrimp to save time.
2. Chop the shrimp finely, you want to see shrimp pieces, but also get a fine mix, shred and chop the cabbage and spring onions finely. Mix with all the filling ingredients together including the corn starch and soy.
3. Take a disc of gyoza pastry, put a teaspoon of the mixture in the center.
4. Brush the edge of the pastry with a little water and fold over in two, and crimp to form a little dumpling.
5. Gyoza are cooked in a frying pan, you place them in the pan, add a few millimetres of water to the bottom of the pan, cover with a lid, then boil off the water in the frying pan to steam them, steam for at least 10 minutes, add more water if necessary to cook them long enough.
6. Once you've steamed them and the water has almost gone, add a few tablespoons oil and fry till brown.
7. Serve immediately
The dipping sauce for gyoza is an equal mix of soy and vinegar (a light vinegar like rice vinegar, not a strongly flavoured vinegar). Serve the gyoza fresh from the pan, with the dipping sauce on the side.