My dough was basically the same as yours kjs but no sour cream. The filling with the traditional char siu wasn’t quite dense enough so I️ took one steak and threw it in the oven with some bag sauce and a thin sliced onion. 2 hours at 275 and the onion was melty and the pork was fork tender.
Removed the meat and shredded it. Ran the immersion blender through the onion and bag juice. Reduced the sauce a bit and added it back to the shredded pork.
The mixture was still a tad loose so I️ took a cooked quarter of a potato and used that as a thickener.
Then I️ added some of the original char siu chopped. I️ basically wanted a nice fluffy pierogi texture with a little bit of bite.
Boiled then pan fried.
My original plan was kimchi on the inside, but I ended up going with kimchi topping.
They were fantastic. Beat out the potato/ricotta/bacon and the potato sauerkraut pretty easily.
I’m not exactly sure what the difference between pierogi and gyoza is but it’s not much!
And red, I’ll gladly buy you a pint anytime you’re in Detroit or if I’m wherever you live. Portland, Seattle? I’ll be in the latter in February.