For my gyoza I used store-made wrappers which are easily available (ok I cheated). Use the wrappers that are meant for gyoza or dumplings (not wanton cause these would be a pale yellow colour).
You start off with chopping, more chopping and some more chopping. Great thing about gyoza is that you can use any type of filing you fancy. If you are a vegetarian, replace all the meat with different types of vegetables, include some water chestnut (heh great idea, and I'll add this for my next batch) for extra crunch!
Firstly, place a piece of wrapper on the palm of your hand. Place about 1 rounded teapoon of the filing onto the center of the wrapper. Shape the filing into an oval shape.
Then fold the wrapper in half. Sight an imaginary center line on the wrapper. What you want to do is to make 3 small pleats to the right and to the left of your imaginary line. Start doing one small pleat from the end and follow it with 2 more pleats, working your way from the end to the center. Make sure you pinch the pleats tighly together as you don't want your gyoza opening up and the filing oozing out whilst it's being cooked.
Once you have done the first 3 pleats, turn the gyoza around so that the 3 pleats you have already made, is now facing away from you. Instead of starting the first pleat from the end, pleat from the center and work your way to the end.
Once you have done the 6 pleats, tuck in each ends and pinch tightly. If the edges are not sealing properly, dab the ends with a little bit of water. The gyoza should now resemble a crescent shape. Continue shaping the rest of the wrappers. You may want to place the gyoza onto a lightly dusted (with plain flour) plate or tray to ensure that they don't stick to the surface.
You can either fry or steam the gyoza. I took the unhealty route ... and pan-fried them. Heh, before you say no to frying, read the instructions first. What is great about this method is that there is hardly any splattering of oil onto your walls. I can attest to this cause I hate frying because of the cleaning up thereafter.
I used a non-stick frying pan with slightly higher sides to it plus a see-through glass cover, of course. Add a couple of tablespoon of oil to your pan, place the gyozas into your pan and then turn on the fire to medium high. When the bottom of the gyoza starts to get golden brown (and you have to watch this closely cause you don't want charred "bottoms"), add the water and then quickly put on the lid. Once the water evaporates and disappears, remove the lid, reduce the fire to low and continue cooking for about minute and half to two. The gyozas will dry out and crisp up. Serve immediately with your favourite dipping sauce.
Gyoza or Potstickers
For the filing:
200g minced pork, not too lean (you can substitute with minced chicken)
5 medium sized prawns, minced
1/2 cup finely minced chinese cabbage or napa cabbage
3 stalks green onions, minced
5 fresh shitake mushrooms, minced
2 cloves garlic, minced finely
1 tsp young ginger, finely minced
2 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp corn starch
1 Tbsp chinese cooking wine
1/4 tsp white pepper
Combine all filling ingredients in a large mixing bowl and mix thoroughly. Cover and refrigerate until ready to use.
To pan fry: Place gyoza in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
To steam: Place gyozas on a single layer of chinese cabbage or on a well-greased plate and steam on high for about 6 - 8 minutes.
To freeze: Assemble dumplings on a tray so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.
To serve: Serve dumplings or potstickers hot with thinly sliced fresh young ginger and chinese black vinegar or chinese red vinegar sauce.