Gyoza Dumplings

Absolutely brilliant! They were really really delicious, they were easy to make, and nothing went wrong at all. This is definitely something I'll make again, and next time I'll also make at least a double recipe and freeze most of them.

I used about a quarter cabbage, and 2 bunches of spring onions seemed plenty; the rest was according to recipe and resulted in 33 dumplings (instead of 72). Also, my bag of gyoza skins contained 38 gyoza skins, so one bag was just enough.

It was interesting to see that you needed to add the same amount of water irrespective of how many dumplings you were frying; for my second batch, I used just a tiny bit less water (maybe 100 instead of 120 ml?), and that was just too little and they got burnt slightly. They are definitely best eaten right the moment they are done frying. I made a sauce of 1 tbsp soy sauce, 1 tbsp rice vinegar and 1/4 tsp hot chili oil.

We had 24 dumplings for dinner for just the two of us (no rice), and that was just enough; I'll freeze the remaining 9 dumplings for a snack or appetizer.

Edited later that evening: I got hungry again and decided to fry two extra dumpling. Turns out that for a really small number of dumplings you actually should reduce the amount of water. Also, I would recommend to be careful with frying the dumplings before you cook them, as after cooking them you want to fry them long enough to get them crisp again without getting burned.