Gyoza

I like boiled or steamed gyoza (dumplings). When I cook them, I make the shells with flour, salt and hot water. I buy the shells when I cook baked gyoza though. I filled them with ground pork, cabbage, garlic, ginger and some seasoning mixture in the shell. Then I pinch the edges with water to seal them.
I cooked the gyoza in hot water. After the water had evaporated, I added a little oil.
They were brown and crunchy. These fried gyoza are one of the most popular types of dumplings in Japan.