The basis of the filling
Slightly sweet, rich and very juicy, ground pork is the traditional meat for gyoza. I also like ground turkey. For a vegetarian gyoza, you can use very firm tofu – mash it or push it through a ricer or pulsed until the consistency of ground meat. For 60 to 70 dumplings, I start with about one pound of ground meat or tofu.
Rice noodles, nuts, and eggs can also build a good foundation for your filling.
Add finely minced or grated vegetables
Traditional gyoza usually includes at least a cup of shredded cabbage, plus chives or scallions, garlic, and ginger. You could also include carrots, celery, cilantro, red pepper, chives, sautéed mushrooms, steamed spinach, and daikon.
Bind and season
I use one egg to lightly bind a batch of this size. My mother also adds a tablespoon or so of cornstarch. Using your hands, mix it all together until it is well blended.
It’s never a bad idea to cook a small amount of the mixture to check the seasoning.
If the gyoza skins are frozen, let them sit on the counter while you prepare the filling.
Fill the wrapper
Have a small bowl of water on the side. Dip your finger in the water and paint the lower edge of the circle with it.
Pick your fold
For the crimped seal: (and really, I’m building this up to be harder than it actually is), start with a small fold at the top. For a somewhat easier version, make the first fold at one end and work your way over to the other, making additional folds as you go.
Completing the crimp
When you have one side sealed up, start back in the middle and work your way out to the other end.