A type of half-moon shaped Japanese dumplings ... leaves picked 2 tbsp light soy sauce generous pinch of pepper For Gyoza skin 240 gms strong white flour, plus extra for dusting For the filling ...

I tend to think of gyoza as a side dish to ramen, but I have eaten some versions of these pan-fried Japanese dumplings that are so good I'd be happy to make a meal out of them. Like ramen ...

Mix all the ingredients well. 5. Place a spoonful of beef mixture (approximately 20 to 25 grams) on a Gyoza pastry and wrap it. Seal it by dipping your finger in water and putting it on the edges ...