Yaki Gyōza (20)

Place one of the 40 pieces of the pork mixture on a wrapper. Dampen half of the wrapper with water and fold that side over to cover the pork mixture and form a half-moon shape.

 

 

Press the edges of the wrapper together in pleats to seal the gyōza. Repeat to make 20 gyōza.

 

 

 

Sui Gyōza (20)

Place one of the remaining 20 pieces of the pork mixture on a wrapper. Dampen half of the wrapper with water and fold that side over to cover the pork mixture and form a half-moon shape. Dampen the corners of the gyōza with water.

 

Make a vertical crease in the straight side of the gyōza.

 

 

Bring the corners of the wrapper together so that the gyōza takes on a round shape, with one corner overlapping the other and.

 

 

Press the corners against each other to stick them to one another.

 

 

 

Recipe Developed by Machiko Tateno

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