Don't have any blogs to recommend but just in case you're interested in trying to make gyoza sometime, a Japanese woman in my old choir did a gyoza evening with us once and sent us the recipes afterwards. I translated them for my sister (they were in German) and just found the email recently. So, here you go. They are made using meat but I'd say you could substitute easily enough to make them vegetarian. I love these, even if I haven't gotten around to making them myself.
Filling for gyoza:
100g Mince (pork or mixed pork and beef)
1 bunch chives or scallions
3 leaves of a Chinese or sweetheart/pointed cabbage (if you use Chinese cabbage the mix can get quite wet. In that case, add a small amount of flour)
1 thumbsize piece of ginger (about 20g)
1 clove garlic
1 dessert spoon soy sauce
1 dessert spoon sake
1 dessert spoon sesame oil
Salt
Pepper
Chop chives/scallions, cabbage, ginger and garlic finely. Add mince and mix with your hands. Add everything else and mix well for five minutes (I swear that's what she wrote - she might have meant mix it well and leave for at least five minutes I suppose).
Then you use a teaspoon of the mixture for each wrapper - don't have a recipe for them, you just buy them in the frozen section of Asian supermarkets, called "gyoza no kawa". They're made of a kind of rice paper. The recipe is enough for about 20-25 wrappers, which is usually the amount in a packet. If you're not sure of how to make them up, check youtube, I'm sure there are loads of videos.
Heat some oil (sesame, rapeseed or sunflower) in a pan and fry the dumplings for about three minutes. Then add about half a cup of water and cover - steam until the water is almost gone (about five minutes). Remove the lid and let the rest of the water evaporate. Add a little more sesame oil and fry until the underside of the dumplings is golden brown.
Basic sauce for gyoza:
Mix soy sauce with rice vinegar and a few drops of chilli sesame oil.
Sesame sauce for gyoza:
1 thumbsize piece of ginger
2 dessert spoons each of tahini, sugar, rice vinegar and soy sauce
1 dessert spoon each of chilli sesame oil and ordinary sesame oil
Grate ginger and mix well with tahini and sugar. Add everything else and mix well.
Soy sauce mix for gyoza:
Half a scallion
1 thumbsize piece of ginger
2 cloves garlic
1 cup soy sauce
Half a cup of mirin (type of rice wine)
1 dessert spoon sake
1 dessert spoon sesame oil
Pinch of chilli powder
Salt and pepper
Chop scallion very finely, grate ginger and garlic. Add all the ingredients to a bottle and shake very well.