Gyoza Pleating in Five Folds

Pleating gyoza is a relaxing kitchen project, especially with a friend. Set out your wrappers under a damp towel, a small bowl of water and your chilled filling.

Place a heaping teaspoon of filling in the center of a wrapper. Too much filling makes sealing difficult. Wet the edge of half the wrapper with your fingertip.

Fold the wrapper in half without sealing and pinch the very center closed. Starting from the center and working toward one corner, make two small pleats on the side facing you, pressing each one against the flat back. Repeat toward the other corner. Five folds in total gives a neat crescent that sits upright in the pan.

Place finished gyoza on a floured tray, not touching. To freeze, put the tray in the freezer for two hours, then transfer the dumplings to a bag. Cook them straight from frozen, adding a couple of extra minutes of steaming.

Do not worry if they are not perfect. Wonky gyoza taste just as good, and your pleats will improve with every batch.