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• These are round, thin sheets of dough made with flour and water. They are typically labeled as dumpling wrappers, or potsticker/gyoza wrappers, and can be found in the refrigerated or frozen section (I recommend the brand Myojo).  , you can find them at most Asian grocery stores.
• If you can only find wonton wrappers, cut them into approximately 3.5” rounds using a cookie cutter or place an object measuring 3.5” (like a jar lid) on the wrappers and cut around it with a pizza cutter. Cut multiple wrappers at a time to speed up the process.  After cutting, immediately place the cut wrappers back in a sealed bag or cover them with a damp cloth or paper towel. Only remove wrappers as needed so the rest stay covered in the package; otherwise, they will dry out.
• : This recipe calls for three green onions, which include the bulb and all the attached shoots.
• Not to be confused with rice vinegar! This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.
• See post for how to store, freeze, and reheat.

• The filling can be refrigerated for up to 3 days in advance. The dumplings can be placed on a parchment-lined tray in a single layer, covered tightly with plastic wrap, and refrigerated for up to 1 day.
• Freeze uncooked gyoza on a tray in a single layer until solid, then transfer them to a freezer bag or an airtight container. Store for up to 1–2 months. Cook from frozen—no need to thaw!