Hey Tim --
Hope you don't mind that I'm reposting this here from the family blog. I keep forgetting to try these, and since one of the 2 reasons we're having a hard time letting go of our Costco membership (the closest here is an hour away) is the potstickers, I figure now's the time. Here's a recipe for Gyoza. If you have any updates, let us know!
"Started with a little ground pork and added a generous amount of fresh ginger, garlic, a little soy sauce and sesame oil, thin shredded cabbage (though not too much), diced green onion, one raw egg, a dash of celery salt, a dash of powdered onion, salt, and pepper. I don’t think you can overseason those babies. (Too much salt, maybe, but not too much garlic or ginger.) I used the square eggroll wrappers and cut them crosswise, then used a round glass to cut circles roughly 3 inches in diameter. Need to be careful not to overstuff them. Cook them the traditional Japanese way: well browned on both sides in oil, then add water and steam for about 5 minutes. Serve with a sauce of 2 tbl. soy, 1 tbl. rice wine vinegar, and 1 tsp. sesame oil. Even our picky eaters gobbled them up."
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These are super yummy - much better than Costco's. But they are some work - especially assembling them. And I disagree with Tim - I think you can over season them. When we shared them with Katie and Van (and extended gang) Tim put in too much ginger. The problem is you can't season to taste since the meat is raw, so you just to estimate.
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