Here I have used simple stuffing with cabbage, carrot, soy granules , ginger, garlic and basic spices. I have pan fried it to create a crunchy texture but you can simply steamed it and enjoy it too.
2 cups of finely chopped or grated green cabbage
1 carrot grated
1/2 cup soaked and squeezed soy granules
1 tsp. salt
1 clove garlic chopped
2 tsp grated ginger
1 tsp sesame oil
pinch of black pepper
20 gyoza wrapper
for dipping sauce
2 tbsp. white miso
1 tbsp. soy sauce
2 tbsp. rice vinegar
1 tbsp. chili oil
Mix grated cabbage and salt in a bowl and let it sit for 10 minutes to release the cabbage moisture.
After 10 minutes, squeeze out water from cabbage either with hand or with clean kitchen towel. Place it back in bowl along with rest of the ingredients.
Mix stuffing mixture well except wrapper.
Take one gyoza wrapper on your palm, slightly wet the edge with water.
Place 2 to 3 tsp filling in the middle, fold as a half moon shape and tightly seal it. You can make what ever design or shape you want it. I kept it simple.
Make all till either your ran out with wrapper or with stuffing.
After that if you are steaming it, heat a steamer with water in it and place the gyoza on steaming tray and steam it for 10 minutes.
For pan fried version , heat a 8 inch skillet over medium heat , add cooking oil to cover bottom of skillet. Place 6-8 gyoza depend upon the space. Quickly mix 2/3 cup f cold water and 2 tsp all-purpose flour in a bowl and pour into skillet.
Cover immediately and let it cook until its fully cooked and most of the moisture is gone , it will take 5 to 6 minutes.
While gyoza is cooking, make the dipping sauce by mixing all ingredients or you can make your favorite sauce.
Carefully place gyoza on a plate and serve with dipping sauce and I had it along with miso soup with tofu and broccoli.