One half of this recipe was my attempt to recreate the veggie gyoza at Zipang in Vancouver; the other half was improvisation based on all the little bits of information I’ve squirrelled away: from YouTube tutorials, from eating gyoza, from looking at pictures of gyoza, etc. <br />But basically it’s just a filling inside an edible wrapper, which I am convinced is a universal foodstuff, so the variations are boundless. And when you have pre-prepared, packaged dumpling skins, you’re already halfway to eating. <br /> <br />Notes: Garlic stems are sold by the bunch at Asian grocer's and have a mild garlicky flavour with the texture of asparagus.

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