For the filling:
2 tablespoons minced water chestnuts or jicama
½ pound ground pork
4 tablespoons scallions, white part only, minced
½ teaspoon sesame oil
2 tablespoons soy sauce
½ teaspoon ginger, minced
½ teaspoon garlic, minced
¼ teaspoon salt
3 tablespoons vegetable oil, divided, or as needed
30 (about 3 ½ -inch) round gyoza wrappers
Sweet chili sauce, as needed
Teriyaki sauce, as needed
For the teriyaki sauce:
½ cup Kikkoman soy sauce
¼ cup Lee Kum Kee chili garlic sauce
2 tablespoons soy sauce
1 tablespoon Lee Kum Kee oyster sauce
1 tablespoon Shaoxing wine
Mix all ingredients in a small bowl and stir. Before using, stir to redistribute the cornstarch, which settles.
To make filling: mix all ingredients together except vegetable oil in a bowl. Then divide the filling into 13 portions on a plate, about 1 well-rounded teaspoon each.
To make gyoza: place 1 portion of filling in the center of each gyoza. Moisten the edges with water. Fold over in a half-moon shape and pleat the edges three times with your thumbs. Then, taking the dumpling from the pleated top, press down to flatten the bottom. Spray a large baking sheet with vegetable spray, and as the dumplings are filled and shaped, place them on the baking sheet.
In a 10-inch non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Add as many gyoza, bottom side down, as the skillet will comfortably hold without crowding—about 10. Cook over medium heat for 2 minutes. Then add 2 tablespoons of water, cover and simmer until the filling is cooked and the bottom of the gyoza is golden brown, about 4 minutes. Remove cover and turn all the gyoza on one side and cook to lightly brown, 1-2 minutes. Repeat on the other side, 1-2 minutes. Serve immediately, or keep warm in a 200 degree oven on a parchment lined pan.
Repeat until all gyoza are cooked, adding more oil to skillet only as needed.
To serve: put 3 gyoza on each individual plate and accompany with little dishes of teriyaki sauce and sweet chili sauce for dipping.
