Gyoza with cabbage & edamame fillings
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Ingredients
- Ingredients:
- ~ 1 package gyoza wrapper (used Myojo brand)
- ~ 3-4 cups chopped cabbage
- ~ Finely diced: 1 small carrot, 1 cup boiled edamame beans, 1/2 cup dry roasted walnut
- ~ 1/4 cup chopped scallions, 2 tablespoons tapioca/corn starch, 1 tablespoon grated ginger
- ~ sesame oil, soy sauce, oil and salt to taste, hot water
Instructions
In a heated non-stick pan with 2 teaspoons oil, sauté cabbage for 2 minutes until fully cook through & season with 2 teaspoons of soy sauce. Drain all excess liquid, if any. Place sautéd cabbage, carrot, edamame, walnut, ginger in a big bowl. Mix well & season with 1/2 teaspoons salt, & few drizzle of sesame oil. Taste test, then fold in the starch.
As usual, set up the wrapping station. 
for pleating or IGTV for slower pace
In a heated non-stick pan (12 inch) with 1 teaspoon oil, place gyoza, flat side down & pan fry for 1 minute. Check to see the bottom is browned, then, slowly pour in 3/4 cup of hot water. Cover lid, turn heat to low-med & simmer until all water is absorbed, a brownish lacey layer will form as well. Turn off heat & let gyoza sit in the pan for few seconds before serving.
Sauce: Mix together 3 tablespoons of dumpling sauce, 2 tablespoons hot water until well combined.
• Few tips to wrap dumplings to prevent brea, just from my experience: 
Let wrapper comes to room temperature
When pleating on one, cover the rest with slightly damp paper towel
Filling ingredients should not be too saucy
Remove as much air pockets as possible when wrapping (most important) & seal all openings properly by pressing wrapper firmly