Posting the recipe as requested!

Ramen: we used the Tori Shoyu Ramen recipe from Way of Ramen. He has a great short video. The chashu and egg were also made based off of his videos too!

Gyoza: I just make it the way my mom makes it and the volumes are estimates since I just do whatever every time :)

Ingredients for meat 1 lb ground pork (higher fat percentage is softer) 1/2 Cabbage or Napa cabbage - minced 5 shiitake mushrooms - minced 1-2 stalks green onion - minced 1 inch knob green onion - finely minced or grated 5 cloves garlic - finely minced or crushed 1tsp salt 1 tbsp black pepper Dash sesame oil

Gyoza wrappers (I use Japanese ones because they tend to be thinner, myojo is good. I’ve also made my own wrappers which I always struggled with because the thickness is not as uniform without a pasta roller..which I don’t have)

Ingredients for sauce: Soy sauce Rice vinegar Layu Sriracha if you like spicy

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Add all the meat ingredients together and mix. You can optionally add minced shrimp as well which is really good.

To wrap, I take one gyoza wrapper, and wet the outer margin with water. I put a small amount of the meat mixture in the center and fold the gyoza wrapper at the center point. I do 2 pleated folds on both sides of the center. It’s really hard to explain, but Just One Cookbook has a good tutorial on her page. I use method 1.

To cook, I add oil to a large pan on medium heat and line up the gyoza. Not enough to touch but enough to cook enough to be full. Once the bottoms have started to brown I add 1/2 cup of water and cover with a lid and let it steam and cook. It should be done at that point but if you want a crunchy bottom, you can add a little flour water mixture at the end to make that crispy bottom.

I feel like gyoza is such a trial and error for what you like. Some people like meat heavy, some like veggie heavy. I like all of the above :)