Gyozas

1-2 packages of gyoza wrappers (Wonton wrappers)
1 # ground Pork
2 T soy sauce
1 T sesame oil
2-3 diced spring onions

10 - 20 medium shrimp, peeled and halved into ~1" long pieces

optional additions:
1 1/2 c finely diced cabbage
1-3 clove minced garlic
1/2 - 1 t minced fresh ginger
20-40 cilantro leaves, less stalks
1/2 t fennel seeds


Mix together everything but the shrimp with your hands.

Put some water in a small bowl for wetting fingers.

Place ~1 t of pork mixture or equal volume of pork and shrimp in the center of a wrapper.

Wet the edge of the wrapper, 1/2 around the filling using your fingertip.
Fold the wet and dry edges together around the filling and crimp them together by folding 4 or 5 puckers into the edge with your fingers or use the tines of a fork to make a rippled edge.

Layer the Gyozas on a plate keeping each layer separate with plastic wrap, wax paper, or foil.


Add 1 T oil to fry pan over medium heat or electric skillet @ 350F.  Place one layer of gyozas in pan for 2-4 minutes until underside is browned where it contacts the pan.  Flip and repeat on the other side.

Add 1/3 cup water and steam, covered, until water evaporates, 3-4 minutes.  Remove from pan and keep warm. 
Repeat until all gyozas are done.

If you don't mind having a less browned gyoza you can speed up the cooking by packing the pan tighter by standing the gyozas up on their spines and extending the cooking times slightly.

Serve with soy sauce and any other dipping sauces.