Mix all ingredients down to the wrapper and let sit for 30 minutes to marinate. Get a small bowl and fill with water. Set next to your workspace. Take a small teaspoon of the meat and put in the middle of one side of a wrapper. Dip your fingers in the water and run it around the outer ring of the entire wrapper. Fold in half and create pleats as shown in the photo above. Don’t worry if they aren’t perfect, you’ll get better with practice.

In large frying pan (you need one with a lid) over medium heat add just enough peanut oil to cover sparingly the bottom of the pan when hot. Lay the gyoza in the pan flat side down and let brown. Once browned quickly add 1/2 c water and immediately cover with lid. The gyoza will be done when the top of the dumpling begins to wrinkle. Remove and sit on paper towel to draw out some of the oil. Serve hot with dipping sauce.