Gyoza to the rest of the world is "potsticker". After falling in love with the Japanese version at a ramen shop called Ippudou while living in Tokyo, my friend and I had to make them ourselves.
Lori posted the recipe on her site: http://lorisancooks.blogspot.com
You do a bit of chopping, and then mix everything together for the filling. The most time consuming task is actually wrapping the filling. It's too bad I don't have pictures of the raw potstickers... next time!
While I normally can't stomach ground meat, I made an exception and bought grass-fed-happy-pig (or so they say at the organic grocer) ground pork. Seriously, the ground pork is necessary.
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