I have been making gyoza since I was little kid, and I have a few tips to add to this recipe.
Cabbage should be finely chopped. Onions should be green onions, minced. For extra fiber, you can also add finely ground carrot. It is not necessary to pre-cook the vegetables, if you finely chop everything.
It is more authentic to use round gyoza wrappers, not wonton wrappers - but sometimes they are hard to find.
The way to use round gyoza wrappers is: put a tablespoon of filling inside, wet one-half of the edge of the wrapper with water, fold in half. It should look like a half-circle. Then, crease the round edge about 5 times. Think pinch and fold. It's really quite easy but hard to explain. Look at some pictures of gyoza online if you don't understand.
Keep the heat to medium after the first batch. It is important to keep a consistent heat so that the gyoza don't burn, but cook the insides thoroughly. It is important to add the water at the end to steam it. Put a lid on after you add the water.
Also, making gyoza is very time consuming and messy. Your kitchen will be splattered with a layer of fine grease afterwards.
If you want, you can make them outside or in your garage using an electric skillet. This will keep your house clean and from smelling like grease afterwards.
Also, heat the soy and vinegar at the end and sprinkle a little cayenne on top for extra zing.
646 users found this review helpful
Aug. 9, 2004