Combine ingredients to make filling. Add cheese or kimchi if desired. Fill gyoza wrappers, then wet and crimp edges. Line the bottom of a large pan (preferably cast iron) with a small amount of oil, then fry the gyoza over medium-high heat for 3-5 minutes. Reduce heat slightly and add dilute mixture of water and corn starch until bottom 1/3 of gyoza are submerged. Cover and steam until the gyoza brown and most of the water is gone. Serve with dipping sauce of soy sauce, red chili paste, rice vinegar, and green onion.
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|Serving Size: 1 Serving (791g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 834 (63%)|
|Amt Per Serving||% DV|
|Total Fat 92.7g||124 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 39.2g|
|Polyunsanturated Fat 9g|
|Cholesterol 299.4mg||92 %|
|Sodium 295.4mg||10 %|
|Potassium 2132.9mg||56 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 12.7g|
|Protein 92.1g||132 %|
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Calories per serving: 1319
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