Using pork mince, onion, 5 spice and garlic for filling
and this recipe
We finely chopped the onion and cabbage and
Added spices and soya sauce and garlic to the meat.
Powdering our work surface suitably we placed our gyoza skin down and
wetted the edge of the disc.
Popping the meat in the middle and folding over doing a fold and pinch along the edge
You really don't want any gaps because you don't want the water getting into your parcel.
Before adding to the water to cook we browned one side in the frying pan.