Ingredients

‍~24 pcs. (6 pcs for each person)

• 100g ground pork belly or Shitake mushroom for Vegetarian
• 80 g chopped round cabbage 
• 40 g chopped onion 
• 20 g minced Ginger
• 4 stems garlic chives chopped
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tsp Sugar
• 1 grated garlic
• 1 tablespoon sake or cooking wine
• 1 tbsp potato starch
• 30 pcs of dumpling wrappers

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1. Gather all the ingredients. Tip: After opening the gyoza wrappers, cover them under a damp towel or plastic wrap so they don't dry out.
2. Combine the ground meat, cabbage, green onions, shiitake mushrooms and all ingredients in a large bowl.
3. Mix well and knead the mixture with your hand until it is sticky.
4. Folding : Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the wrapper's outer ¼ inch (6 mm) with your wet finger until it’s wet all around.
5. Fold the wrapper half over the filling and pinch it in the center with your fingers, but don’t seal it yet.
6. Using the thumb and index finger of your right hand, start making a pleat about once every ¼ inch (6 mm) on the top part of the wrapper from the center toward the right side, making 3-4 pleats. Tip: As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your left thumb and index finger.
7. Continue to the other side
8. Cooking  : Heat the oil in a large non-stick frying pan over medium heat. When the pan is warm, place the gyoza in a single layer, flat side down in a circular pattern (or place them in two columns).
9. Cook until the bottom of the gyoza turns golden brown, about 1-2 minutes.
10. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
11. Remove the lid to evaporate any remaining water. Drizzle 1 tsp sesame oil around the gyoza in the frying pan.
12. Cook uncovered until the gyoza is golden brown (and transparent) and crisp on the bottom. And transfer to plate 

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