Chicken and Shiitake Gyoza with Miso Lemon Dipping Sauce

Chinese potstickers and gyoza are not too dissimilar. The concept is the same: the dumplings are pan-fried, quickly steamed and then browned again for a crusty bottom. You can use prawns, minced pork or tofu to replace the chicken. Have a peek at my gyoza folding illustration to get the hang of the pleating. It helps them stand upright in the pan if constructed correctly.