Gyoza wrappers

Crispy bottom, steamed top, juicy inside. The potsticker technique makes them perfect every time.

Korean twist on gyoza: kimchi and glass noodles in the filling, no pleating required. Just fold and pinch.

Minced shrimp filling with ginger and chives. Pan-fried and steamed the same way. More delicate than pork, quicker to cook.

Finely chopped shiitake and oyster mushrooms with pressed tofu and chives. Squeeze out all the moisture — this is the critical step.