Gyoza is quite popular in Japan although it originally came from China. It is like Asian version og ravioli.
However, in China, boiled ones are the main stream, while in Japan, it is usually fried in the pan, and then, steamed in the same pan by adding a bit of hot water, and close the lid. When the water evaporated, it's done.
Gyoza can be eaten boiled, in soup, fried, deep-fried, or steamed - depends on the thickness of the pasta.
In Norway, available pasta is from China, so it is best eaten boiled, in soup, or deep-fried.
Here is Japanese styled Gyoza recipe.
Ingredients: (This recipe gives about 35 Gyoza)
ca. 400 g minced pork
ca. 300 g cabbage leaves
1 Spring onion - finely chopped
1 piece ginger - grated
100 g Asian chives (this can be replaced by 1/2 piece pressed garlic)
1 tbs potato flour
1 packet of Gyoza pasta (can be purchased frozen at Asian food store)
Spices for meat mixture:
ca. 4 tbs Soy sauce
1 tbs sesame oil
1 tbs white grounded pepper
Smart tool to use when mixing the filling:
1) Place cabbage leaves in a large bowl
2) Pour boiling water into the bowl, and leave it for a few minutes.
3) Drain the water, finely shop the cabbage, lightly squeeze the water out of cabbage.
4) Add minced pork, finely chopped spring onion, grated ginger, finely chopped Asian chives (or pressed garlic,) potato flour, and all the spices.
5) Using a surgical glove, mix everything in the bowl.
6) Using a tea spoon, scoop a large scoop of meat mixture onto the center of Gyoza pasta.
7) Using your finger, brush some water on the half edge of Gyoza pasta
8) Close the pasta by making wave with the edge of pasta.
Then you can choose what to do:
Boil them? Add them into soup? Deep-fry them? Or freeze them? (Yes, you can freeze them!)
In this recipe, I deep fried them, and froze the rest.
Use plastic shallow container, and spread wax paper/baking sheet. It is recommended to insert a small-cut piece of wax paper/baking sheet between each other to help them avoid sticking to each other.