• Shred the Chinese leaf very finely, mix with a pinch of salt and let it sit for 5 minutes. Squeeze out as much water as possible.
• Combine the pork, squeezed Chinese leaf, and all other ingredients in a bowl. Mix vigorously in one direction until the mixture becomes sticky

Assemble

• Place a small amount of filling (about 1–2 teaspoons) in the center of each wrapper. Wet the edge with water and fold/pleat to seal

Choose your Cooking Method

Steamed Method

• Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the dumpling on it. Make sure the dumplings are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook for 6-12 minutes on medium-low heat.
• When cooked the dumpling should look slightly translucent Serve immediately.

Pan Fried Potsticker Method

• In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low. Add the water (1/4 cup) and put the lid on to cook with the steam.
• This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).