Gyoza (Chinese Dumplings)
Sabrina Gee-Shin uses her grandmother's Chinese filling to make this gyoza recipe. She teaches several folding methods in her Kimchee Mama cooking classes. This one, from a Japanese friend, is quick and simple.
To make ahead: Refrigerate uncooked dumplings (Steps 1-2) for up to 1 day or freeze for up to 1 month.
Equipment: Parchment paper