Making the Gyoza: Ingredients: 2 cups Flour 1/2 cup Water Pumpkin-Shrimp Filling I only made 1/2 the dough since I have a ton of food and gyoza doesn't really reheat well, so I would rather make fresh dough in the morning for the remaining filling. Mix the flour and water and form a ball. Knead the dough for about 6 or 7 minutes, then cover with a damp paper towel and let rest for 30 minutes.

Roll the dough out into a 1/2 inch thick rope and cut it into 1/2 inch sections.

Take each disk and roll it out until you get a thin wrapper.

Spoon in the filling and seal the dumpling.

Crimp the edges about six times.

Fry the bottoms of the gyoza in some olive oil until browned.

Add a bit of water to create steam and cover the lid tightly. Allow to steam for 7 minutes.

Roasted Red Chili Sauce: Ingredients: 3 Tsien Tsien Pepper (ground up with mortar) 4 oz Roasted Red Chili Paste 1/4 cup Soy Sauce 1/4 cup Mirin 1/4 cup Rice Vinegar 1/4 cup Sugar Green Onion Mix all ingredients together.

Now that you have learned how to make pumpkin shrimp gyoza with roasted red chili sauce, please be sure to view these other seafood recipes.