Potsticker Dumplings or Gyoza

I'm pretty adept at making spring rolls, so when it came to trying out Japanese gyoza wrappers, i was pretty confident. After all the half moon shapes seemed simple enough until i soon realised manipulating the wrappers was more difficult! For one, I had to use more water to seal both sides while making sure the water didn't go anywhere beyond the edge as this made the wrapper dough sticky (and thus keeping my hands dry but fingers wet - go figure). After a while, I somewhat perfected a kind of braiding edge to keep both sides sealed - basically i brushed water onto the edge then used a foldover with my thumb motion. Phew - tough work but totally worth it! Just wish that it didn't finish faster than it took to make the dumplings!

Potsticker dumplings /Gyoza
1 packet Japanese Gyoza wrappers or you could use wanton wrappers

For filling:
Mince chicken
Prawns - minced
Spring onions - finely chopped
Carrots - finely shredded
Shitake mushrooms - finely chopped
sesame oil
pepper
light soy sauce - 1 tablespoon
worchestire sauce - 1 tablespoon
Garlic - finely chopped
Ginger - finely chopped

Method:
Mix ingredients for filling well and leave aside for an hour or so. Then cook filling and leave to cool. Place a teaspoonful of filling in the centre of the round wrapper, brush water on half the edge and fold into half. Using your thumb, fold small pleats on the edge till well sealed. Once you have made all the dumplings, heat oil in flat pan. Fry dumpling till golden brown on both sides.

Note: I served these with a few tart red-wine soaked preserved plums.