You mean the fried dumpling? You oil fried the two side of the dumpling, and you fill in the water, boil, just when the water see no more from the top of that lid.

You open the lid, and the stove fire still on, you watch that water be absorb in the fried any side of the dumpling, that things won''t be wet. Its dried. 

But I thought American don't eat anything particular on the dumpling. In America, that menu name its at the beginning of the main course. What you called them the gyoza.

For the guys, you probably can digest that things well.

I don't eat that much of that. I boiled them. Do you even eat them? I probably will make for my father several big bags, Eben can try. But he is an American...I am not sure he really eats the things from Asia.

Ravioli? But those are Spanish and cheese....

These things you put those thin glass noodles better. You scissor cut them. Vicemilla? You just has the boiled water pour in the bowl, they soak for 20 mins, you mix with everything else to fried. 

But I do these shredded carrots every single day, and wash the vegetable every single day, so we have stock of the basic elements all the time. Just put it together? Yeah I crumble the tofu, I show my mom the night how that is done? 

Well, what you can do its, you cut them in 8 cubes, and put in the small oven to dry 20 mins.

In this 20 mins, you hot water that Vicemilla, and you chop the carrots, the bok choi. You imagine in 20 mins you have all those things prepare on the counter. You find the Hoisen sauce, you found the wooden spoon, you find the lid, not to seal tight, you need the steam out of the tofu, completely dry (those hard Tofu).

In 20 mins, you ready everything, the tofu cube in the small oven will be water many coming out. You crumble in the woke, you added all the stuff down. start to keep turning, the water coming out of the vegetable or the tofu. When you see more dry, you dump the hoisen sauce, full jar (you should just use the 2 boxes of Tofu)

You don't need sugar, you don't need salt. You have the Vicemilla scissor to small 2 cm length.

These things its one small spoon, you put in your palm to fold in that dumpling skins.So you see how big things you chop.

Usually the girls do those things, the American guys will craved for gyoza that much, to spend all those time to make one week frozen bags?

The guys ususally, they eat 20 probably a main dish course.

The girls or the children like 10 or 5 each. But I don't think American culture put the dumpling as the main course. Here, we are the main course, the dumplings itsefl its a main course.

In America, you probably need the bread, the salad, the meat, the soup? 

But usually...

You have the washed green lettuce, on the side looks like the decorated. Because if you have some veg, to that fried food, and little bit salad, that fried dumpling its not so dry. Or like 3 bell pepper mix strips, very light vingrette, olive oil?

That things itself you eat 20, its dry.....