Prepare a small bowl of water for dipping your finger. Open your 1–1½ packages gyoza wrappers and cover thew rappers with a damp towel or plastic wrap so they don’t dry out.
Pick up one wrapper and place it in the palm of your non-dominant hand (left hand for me). Place a scant one tablespoon of the filling in the center of the wrapper. Flatten it with the spoon, making sure to press out any air pockets in the filling.
Dip one finger in the water and use it to draw a circle around the outer ¼ inch (6 mm) of the wrapper to moisten. Fold the wrapper in half over the filling. Pinch the wrapper together at the top center of the half circle, but don’t seal it yet.
To make the first pleat, hold the wrapper in your left (non-dominant) hand. Starting on the right side near the top center, use the thumb and index finger of your right hand to fold the top half of the wrapper into a pleat that leans toward the center.
Use your left thumb and index finger topress the folded pleat tightly against the back half of the wrapper. Repeatfolding along the right side about once every ¼ inch, making a total of 3–4pleats. Press out any air pockets and seal the edge closed. Pinch the pleats tosecure.
Now, make the pleats on the left side. Hold the gyoza with your right hand. Starting at the center top, use your left fingers to fold 3–4 pleats leaning toward the center and moving toward the left side. Press out any air pockets and seal the edge closed. Press the pleats one last time. Evenly distribute the filling and shape the gyoza to create a flat side on the bottom.
Dust a baking sheet with some potato starch. Place your finished gyoza on top and cover with plastic wrap to avoid drying. Repeat to fold the remaining wrappers.