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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.

Ingredients
Directions
Tips
To make ahead: Refrigerate uncooked dumplings (Steps 1-2) for up to 1 day or freeze for up to 1 month.
Tips
Equipment: Parchment paper
Nutrition Facts
Serving Size:
5 gyoza Per Serving:
281 calories; fat 14g; cholesterol 35mg; sodium 395mg; carbohydrates 24g; dietary fiber 1g; protein 13g; sugars 3g; saturated fat 4g.
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