Gyoza (the Japanese word for Chinese dumplings) are amazingly versatile; many a time we’ve had parties where, instead of the traditional filling, we used kimchee, Camembert, and tomato and mozzarella.  It’s really up to you how you want to make these, but I will give me you my basic recipe (which, when I want to impress people I add blanched Napa cabbage, but oftentimes I’m too damned lazy) and how to prepare them not one, not two… but FOUR ways!  FYI, ‘gyoza’ are called potstickers in America, but can be only be called this when pan-fried.

Makes 20-25ish.

1 package of gyoza skins or wonton wrappers
8 oz ground pork
3 scallions
1 tsp minced garlic
2 tsp soy sauce
1 tsp cooking sake
1 1/2 tsp sesame oil
Red pepper flakes or Chinese chili oil (la-yu/rayu) to taste
Pinch powdered ginger or 1 tsp minced fresh ginger
1 egg
2 tbsp flour or cornstarch

Preparing the Dumplings

1.  Combine all the ingredients (except skins/wrappers) in a medium bowl and blend well.  I do this literally by hand; you want the meat mixture to be bound tightly (as opposed to a hamburger, which you don’t want to overwork).

2.  Place 1 rounded tsp of the meat mixture on the center of a wrapper.  Dip one finger in a bowl of water and wet the edges of one half of the wrapper.  Fold the wrapper in half to form a purse, pressing the seams with your finger to seal.  Crimp the edges into folds, and place on a cooking sheet or tray.  Cover with a slightly damp paper towel to prevent drying out.

Pan-fried Gyoza (Potstickers/Yakigyoza)

1.  Heat a frying pan over medium high heat until very hot.  Add vegetable oil and place dumplings in, edges up, resting on one another.  Meanwhile, prepare a cup of very hot (preferably boiling) water.

2.  Saute until the bottoms of the dumplings are browned and crisp.  Pour enough hot water into the pan to submerge the dumplings in 1/4″ of water.  Be careful; it will splatter and hiss.  Cover, turn heat down to medium, and cook until most of the water has evaporated.

3.  Continue cooking over medium-low to medium heat until the pan is more or less dry.  Invert pan onto a plate so that the crispy brown sides of the dumplings are on top, and serve with a mixture of equal parts soy sauce, rice vinegar, and hot chili oil as a dipping sauce.

Steamed Dumplings (Mushigyoza)

1.  Spray the bottom of a bamboo steamer lightly with cooking spray.  Arrange dumplings with the edge-side up.  Be careful not to let the dumplings get too crowded, or they will stick together.  Put lid on steamer.

2.  In a large skillet or frying pan, bring about 1/2″ of water to a brisk simmer.

3.  Place the steamer directly in the simmering water and steam the dumplings for about 10-12 minutes.

4.  Serve with a mixture of equal points soy sauce and rice vinegar, and a dash of chili oil.

Boiled Dumplings (Suigyoza)

1.  Bring a large pot of water to a gentle boil.

2.  Boil dumplings in batches, 3-4 minutes, careful not to crowd the pot.  Make sure the water does not come to too hard of a boil, or dumplings may rupture.

3.  Serve with a mixture of equal points soy sauce and rice vinegar, and a dash of chili oil.

Deep-fried Dumplings (Agegyoza)

1.  Preheat a deep-fryer or heat about 2-3 inches of oil in a high-rimmed saute pan.  Oil is ready when the narrow end of a wooden spoon rapidly bubbles when inserted.

2.  Deep-fry gyoza in small batches, turning once, until brown and crisp, about 5 minutes.  Remove and place on paper towels to drain excess oil.

3.  Serve with a mixture of equal points soy sauce and rice vinegar, and a dash of chili oil.