Step 1

In one gyoza wrapper/skin, place 1 shiso leaf and 1 piece of thinly cut pork.

Step 2

Sprinkle lightly with salt.

Step 3

Wrap the skin around the ingredients until two sides meet. Use water to wet the points where the edges touch to become a sort of glue.

Step 4

Repeat until you create the desired amount of gyoza.

Step 5

In a pan, heat oil over medium heat. Then lay the gyoza onto the pan.

Step 6

Pour in 1/2 cup of water and cover the pan to steam the gyoza.

Step 7

Once the water evaporates (about 4 minutes) and the bottom of the gyoza becomes crispy, transfer the gyoza to a plate. *NOTE: if your gyoza is stuck to the pan when trying to remove it, it's not ready yet. It will release when it has a good crisp.

Step 8

Repeat until all the gyoza are cooked.

Step 9

Serve immediately with ponzu as dipping sauce.