1. In a medium bowl, whisk together the Yamasa Shoyu, rice wine vinegar, sesame oil, sugar and scallions. Set sauce aside.
2. Place the ground turkey, half of the cilantro, 2 teaspoons Yamasa Shoyu, and 1-tablespoon sake (or white wine) into a bowl and knead firmly.
3. Grab a spoon, place a scoop of the ground turkey mixture and place onto a dumpling skin.
4. Dab your index finger with water and wet the edge of the dumpling skin.
5. Starting from the left gently press the dough with your thumb and index finger. Then, fold the dough on one side making a curly loop. Press well enough to shut the dough completely.
6. Repeat the “folding loop” until the gyoza is completely enclosed.
7. Add 2 tablespoons olive oil to frying pan and set to medium heat. Place gyoza on frying pan and let sit for 2 minutes (until they are lightly brown).
8. Pour 1/4 cup of water into pan, over gyoza, place lid over pan and let them steam for 3 minutes.
9. Remove gyoza and sprinkle the other half of the chopped cilantro on top.
10. Serve with Yamasa Shoyu and enjoy.

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