Dumplings are always a crowd pleaser. I make a classic ground pork, shrimp, and cabbage filling. You can prepare the filling a day in advance. Fill the wrappers while you are entertaining your guests in the kitchen before the meal！I can assure you that people will love to watch you wrap and fry the dumplings. Some might even offer to help you wrap, and it is totally okay to accept their help and wind up with some crooked-looking or otherwise oddly shaped dumplings.
I cook my dumplings in a 10-inch (25 cm) nonstick skillet or well-seasoned cast-iron pan, which fits about 25 to 30 dumplings. I make one batch and let people stand in the kitchen and enjoy them right out of the pan, then I do a second batch. I serve them with a simple side dish of namuru！blanched bean sprouts shocked in ice water and seasoned with a dash of toasted sesame oil, a pinch of salt, and shichimi togarashi (seven-spice blend). It is very refreshing and makes a nice foil to the rich, hot gyoza.
La- yu (Spicy Chile Oil)
From?Japanese Home Cooking by Sonoko Sakai ? 2019 Sonoko Sakai. Photographs ? 2019 by Rick Poon. Reprinted in arrangement with?Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.?? —Food52