Chinese BBQ Pork (Char Siu) Gyoza Dumplings

Combine all the ingredients in the 'Dumpling Filling' ingredient list together into one bowl and mix until the meat has been coated in the sauce.

To wrap the dumplings, fill the center with a teaspoon of filling (or less if you like a more chewy crispy dumpling).

Use a bit of water along the edges as the "glue". Fold the dough over and press on the seams to put it together. *See notes for a link on how to fold dumplings with pleats*

Add oil to a non-stick pan and adjust the heat to medium low.

Once the oil is hot and shimmering, add a few dumplings into the pan, careful not to overcrowd it.

Brown them lightly on the bottom of the dumplings. You can lift they up to check on the bottoms to see how brown they are turning.

Once the bottoms of the dumplings are slightly brown, crispy and toasted, add 1/4 cup of water into the pan and put a lid on it and steam it for approximately 2-4 mins. Make sure the bottom of the pan is covered with water or the dumplings will burn.  (This will steam the dumplings to soften up the skin at the top which will make them chewy.)

Remove the lid and let the water evaporate. At this point, the dumplings will look waterlogged and that's perfectly normal. Once the water has all evaporated the oil will start to crispy the bottoms of the gyoza again.

Once the water has all evaporated, continue to brown and crisp up the dumplings for about 5 mins

Remove from the pan when the dumplings are crispy on the bottom.

Enjoy!