Gyoza filling or Gyoza Wraps

Extra Gyoza Filling:
1) You can keep the filling in the refrigerator for a few days.
If frozen, it will become a bit watery, and you will need to add more starch once thawed.

2) With small eggplants, slice them down the middle, and stuff filling to make a 'sandwich'. These can be fried.

3) I have also seen them covered with water,egg,breadcrumbs and fried.
However I have not cooked them this way.

4) Sometimes I just add some egg, and fry them into 'patties' for a side dish.

Extra Gyoza Wraps:
1) Add spiced applesauce, wet seal edges, fold, and fry for a nice little 'apple pie'.

2) Unopened partial packages can be frozen, then thawed for the next time.

3) A piece of Farmer's Cheese, Shiso leaf can be placed in the wraps, seal edges with water, to form a 'sandwich' and fried too.

4) Another sealed shut Pub 'Salad Sandwich' uses:
1 egg, boiled
1/4 stick celery,minced
1 small green pepper,minced (1/4 western style)
5 slices ham,minced (80g)
1/4 round onion,minced (50g)
salt, pepper,
1/2 TBS mayonaise
tabasco pinch.
-- mix all ingredients in bowl, place inside wraps.
-- seal edges and fry.
(Orange Page, Otsumami no Hon, July 1992)