Yaki Gyoza (fried Dumplings)
Instructions
In a large bowl, bring gyoza fillings and mix them well until the fillings get sticky.
Place a wrapper in a palm of hand, moisturize two adjacent rims of a square wrapper with corn-starch water, and place a small amount of the filling (1 tablespoon) in the center of the wrapper.
Fold the wrapper in half by placing dry rims over the moisturized rims.
In sealing a dumpling, make six to eight pleats around the two rims.
Heat 1/2 tablespoon of oil in a nonstick large skillet over medium heat. Bring 14 ~ 20 dumplings.
Bake a side of dumplings until being brown and then turn over dumpings to bake the other side.
Bring a quarter cup of hot water and immediately put a glass lid over skillet to steam dumplings.
When steam is gone, remove the lid, turn over dumpings, put another quarter cup of hot water and immediately put a glass lid over skillet to continue steaming dumplings.
Repeat the previous two steps.
Serve steamed dumplings hot with soy sauce and mustard paste.
