Instructions below for folding gyozas with and without a gyoza folder. Cooking instructions are the same for both.
TO FOLD: WITH GYOZA FOLDER
1️⃣ Place wrapper in gyoza folder ensuring wrapper is stretched to the edges.
2️⃣ Add 1 tbsp of gyoza mixture to centre.
3️⃣ Wet a finger in a bowl of water and use it to wet half the circumference of the wrapper.
4️⃣ Fold in half by closing the gyoza folder. Press down firmly to seal the dumpling.
5️⃣ Open folder and voila! 4 Perfectly folded gyoza.
6️⃣ Repeat until all gyoza are folded.
TO FOLD: BY HAND (WITHOUT GYOZA FOLDER)
1️⃣ Place wrapper in non-dominant hand.
2️⃣ Add 1 tbsp of gyoza mixture to centre.
3️⃣ Wet a finger in a bowl of water and use it to wet half the circumference of the wrapper.
4️⃣ Fold in half, enclosing the gyoza mixture.
5️⃣ Use a "pinch, fold, pinch, fold..." motion with your fingers and make 3 or 4 pleats to seal. Set aside.
6️⃣ Repeat until all gyoza are folded.
TO COOK
1️⃣ Heat 1 tbsp neutral oil in a non-stick pan over med-high.
2️⃣ Without crowding the pan, place gyoza in pan, and allow them to sear for 30 seconds to a minute.
3️⃣ Carefully add a splash of water to the pan and cover with a lid, cooking for 5 or 6 minutes longer. Keep a close eye that all of the water doesn't evaporate to avoid burning the bottoms. *For pork, cooked temp is 73°c.
4️⃣ Remove gyoza with spatula or tongs, serve seared side up with optional gyoza dipping sauce.
Optional Dipping Sauce: Combine 2 parts rice vinegar to 1 part soy sauce or use your favourite go-to's at home!