Then, prepare a small bowl of water, which you'll use to moisten the edges of the wrappers.Place a gyoza wrapper on the palm of your non-dominant hand; I'm right-handed, so I use my left hand for this. Scoop about a tablespoon of the filling into the center of the wrapper. ...
I played around with different proteins for my filling and ended up loving a combination of tempeh and crimini mushrooms the most. This combo gave the best texture and flavor. The hardest part of making gyoza is filling the gyoza wrappers. I love the traditional pleated crescent shape and you...
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