We got this recipe from Elizabeth Gessel. They are a ton of work (we usually made them at the Gessel's as a group), but they are, oh, so worth it. --Stacy
1 1/2 cup finely chopped nira (green onions)
1/4 lb. finely chopped mushrooms
1/2 lb. ground pork sausage
1 tsp. salt
1/2 tsp. pepper
1 T sesame oil
Mix well with hand. Place teaspoon of mixture onto gyoza skins and seal with water, making pleats with ravioli maker. Heat frying pan to HOT. Barely coat bottom with oil. Line up gyoza -- brown on bottom. Add about 1/3 cup water. Cover quickly. After one minute, turn down to simmer. Cook until done -- at least 5 minutes more (to steam).
Serve with rice. We eat this with edamame on the side as a meal. YUM!