It's fun to cook out of Japanese Magazine called Orange - "O REN JI"
There are varieties of recipes of pastries and main dishes that normally would had been just purchased from the stores (back in the old days). I made the meat filled dumpling in the shape it described and into couple of other familiar shapes. It was fun. What I liked about this recipe is the result of the skin. It turned out really nice. It's another keeper.
And while rolling out another batch, an idea came and I cut the baton shaped dumpling with Ravioli cutter. Voila! A bite size GYOZA.