Jaw-dropping Gyoza Dumplings
-I make the dumpling skins myself if my family helps me. Usually though, I just buy them.
-The dipping sauce my Chinese friend taught me is very good. If you like, you can make it too. It's easy.
-After rolling out the dumpling skins and folding them, sprinkle on katakuriko so they don't stick to each other.
-I listed half the amount of water for frying half the gyoza during Step 8.
-Don't squeeze out the moisture from the vegetables -- just use them as they are. This is the key to making juicy gyoza. For 26 large gyoza dumplings. Recipe by Erisamurai