GREAT recipe on par with mom's! Added in minced carrot and used a 50/50 mix of extra lean/80% lean pork. Making the filling the night before wrapping/cooking is a great timesaver! Don't go crazy with the oil and water - I used a large, well-seasoned cast iron pan and 1/4 c of water for each batch, and everything came out awesome.
My family really liked these. The only change I made was to use less green onion than called for. Thanks for the recipe.
This is how I remember my Okasan making gyoza for me and my siblings when we were children. Very good recipe! :)