Mix all the ingredients well. 5. Place a spoonful of beef mixture (approximately 20 to 25 grams) on a Gyoza pastry and wrap it. Seal it by dipping your finger in water and putting it on the edges ...

Gyoza are the Japanese version of potstickers ... meatloaf clones that you might find on any given recipe blog, because it's made with both beef and pork. Our version is just a bit different ...

"Since corned beef is already cooked, the boiling time of gyoza can be kept short," said Katsuhiko Yoshida, the chef who oversaw the cooking aspect of the recipe. "This is a reason the dish suits ...