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1
Wash cabbage and celery, dry and mince.
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2
Dry them well or it will make gyozas stick together and soggy.
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3
Scrape ginger skin, and mince.
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4
In a medium bowl, mix meat, cabbage, celery, ginger, worcestershire sauce and salt.
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5
Mix well until sticky.
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6
Put the mix (about 1/2 tbsp) on a wrap then smear some water around the wrap with your finger.
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7
Fold the wrap in half and pinch the edges.
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8
If you make 4~5 tucks, it seems more pro made.
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9
I used these small round wraps but you can also use square wonton wraps.
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10
Heat oil and put your gyozas in a frying pan on medium low heat.
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11
When one side becomes lightly brown, add 1/4 cup (60cc) hot water and steam fry with lid on.
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12
While your gyozas are cooking, mix all the ingredients together for your dipping sauce.
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13
While mixing together your ingredients for the sauce, listen carefully to the frying pan.
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14
When it starts to make a popping sound, open the lid and add a little bit of sesame oil or the oil of your choice (I like to use coconut oil).
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15
Cook until the bottoms are crispy.
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16
When all the water is gone and they are crispy on the bottom, serve on a plate with a small bowl of your dipping sauce.
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17
You can freeze before frying, and start from step 5 with frozen gyozas later.
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18
(You dont need to thaw!)
