Directions

• To make dough:
• Combine flour, water, salt and oil.
• Allow dough to cool slightly* before kneading for 5-10 minutes, or until a smooth dough forms.
• Let dough rest on the counter for at least 30 minutes.*
• Filling
• In a large skillet over medium high heat, sauté onions for 2 minutes.
• Add ginger, garlic, and crushed red pepper flakes cooking 2 minutes more.
• Add mushrooms and slaw, and sauté for 2 minutes.
• Add sesame oil, soy sauce, and agave and cook for 5 more minutes.
• Set aside and let cool.
• Filling the Gyozas
• Dust cutting board or working surface with cornstarch or flour to prevent dough from sticking.
• Divide rested dough in half, and begin rolling out as thin as possible.
• Using a juice glass or cookie cutter, cut circular pieces of the dough.
• Place give or take 1 tbsp of filling in the center of each round. Do not over fill!
• Dip index finger in a small bowl of water, and wet the edges of each circle to act as a glue.
• Fold circle wrapper in half over filling.
• Crimp the top half of each wrapper, making small folds every 1/4 inch or so.
• Press crimped dough into bottom half to seal and repeat.
• Frying the Gyozas
• Heat 2-3 tbsp of oil, or enough to coat pan, in a large frying pan over medium high heat.
• Add gyozas seam-side-up and pan fry for 2-3 minutes, or until bottom is golden brown.
• Add about 1/2 cup water, or enough to submerge approximately 1/4 of each gyoza.
• Reduce heat to medium and steam for about 10 minutes, or until most of the water evaporates.
• Remove for pan and place on serving dish.
• Dipping sauce
• Combine all ingredients in a small mixing bowl. Feel free to adjust the spice level.*
• Transfer to a serving bowl.