Pleating Gyoza and Potstickers

Hold a round wrapper in your palm and put a teaspoon of filling in the middle. Wet half the edge with water. Fold the wrapper over without sealing. Starting at one end, make small pleats in the front edge only, pressing each pleat against the flat back edge. Five or six pleats per dumpling is plenty. The pleated side curves, so the dumpling sits upright. To cook, fry them flat side down in oil until brown, add a splash of water, cover and steam three minutes, then uncover to crisp the bottoms again.