If using store-bought dumpling wrappers, skip ahead to step 5. Proceed if making homemade wrappers. In a large bowl, combine the flour, salt, and water while mixing with your hands until a dough starts to form.

Onto a flat surface, sprinkle some flour. Knead the dough on it for about 10 minutes (or beat with a stand-mixer with a dough hook) until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.

After resting, divide the dough into 36-38. Work with one portion at a time, keeping the others covered covered with a wet cloth to prevent drying out. Take one dough ball and flatten it with your palm. Using a rolling pin, roll it into a thin circle, about 3-4 inches in diameter.

Repeat the rolling process with the remaining dough balls and dust each wrapper lightly with flour to prevent sticking and stack them as you go.

Begin making the gyoza filling. To a bowl, add all of the filling ingredients and mix to combine with your hands.

Place about 1½ tablespoons of filling in the center of the wrapper, then gently press it with your fingers to spread it out, covering most of the surface. Repeat with each gyoza wrapper.

To a well-oiled pan over medium heat, place the dumplings flat-side down and gently press them with your fingers or a spatula to “smash” them slightly, increasing their surface area for crispiness.

Cook for about 6 – 8 minutes, or until cooked all the way through.

Pour in about ½ cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 3 – 5 minutes).

Garnish with chili crisp and chopped green onions if desired. Serve hot and crispy!