Place the filling in the center of the wrapper and moisten the entire edge with water.

Fold the wrapper in half and pinch the center with your fingers.

Fold the right end of the wrapper toward the center where you are pinching.

You will create two loops. Press the dough together on the front loop to seal, then fold the back loop in half to make a pleat.

Repeat the same process on the left side.

This will naturally create a plump, beautiful shape.

Works for both pan-fried and boiled gyoza.

Aim for a rounded shape with a slight curve to the back, like this.

You can also fold them like this:
Moisten the entire edge with water, bring both ends together, and pinch in the center to seal.
This method is best for boiled gyoza.