In the 2012 3D-animated reboot of the 2003 re-imagining of the classic 1987 animated series, channeling the lighthearted energy of the 2007 film and preceding the creepy 2014 CGI Michael Bay adaptation, the first season's 21st episode of Teenage Mutant Ninja Turtles' 5-season arc features the eponymous quartet of combatants enjoying something curious: pizza gyoza. Let's make some!

Ingredients

Pizza Gyoza Filling Ingredients:

• 150 g pepperoni, cubed

• 275 g low moisture mozzarella cheese, cubed

• 3-4 leaves basil, torn 

• ¼ tsp dried oregano

Pizza Dipping Sauce Ingredients:

• 1 (28 oz) can San Marzano tomatoes (whole or chopped)

• 1 small basil stem (with leaves)

• 1 tsp dried oregano

• 1 large garlic cloves, halved

• 1 tsp kosher salt 

• ½ tsp freshly ground black pepper

Pizza Gyoza Ingredients:

• As needed dumpling wrappers, (defrosted if applicable)

• Reserved filling 

• As needed water

• As needed neutral oil  

• As needed water

• Reserved dipping sauce

Skirt Ingredients: 

• 2 tsp cornstarch 

• 1  tsp all-purpose flour 

• ½ Cup water

• ¼ tsp rice vinegar

Pizza Gyoza Pie Ingredients:

• Filled pizza gyoza 

• 1 Tbsp neutral oil 

• Reserved skirt mixture 

• As needed reserved sauce 

• As needed low moisture mozzarella cheese

• As needed pepperoni slices

Method

Serves: 4-6

Pizza Gyoza Filling Method:

1. In the bowl of a food processor, add the pepperoni. Process until paste forms.

2. Add the cheese, basil, and oregano. Process the mixture until the ingredients are well combined but there are still a few pieces of visible mozzarella remaining. 

3. Reserved until ready to use.

Pizza Dipping Sauce Method:

1. Puree the tomatoes using an immersion blender or food processor. 

2. Transfer the tomatoes to a medium saucepot.

3. Add the basil, oregano, garlic, salt, and pepper to the sauce.

4. Cook over medium-low heat for 20 minutes.

5. Once the sauce has cooked, remove the basil and garlic. 

6. Reserve the sauce until ready to use.

Pizza Gyoza Method:

1. Spoon about 2 teaspoons of filling onto the center of one dumpling wrapper. 

2. Using your finger, brush ½ of the circumference of the wrapper with water. 

3. Fold half of the wrapper over the filling and seal the dumpling with small pleats. 

4. Repeat with the remaining wrappers and filling. 

5. Begin heating 1 tablespoon of oil over medium-high heat in a large, high-sided (preferably nonstick or carbon steel) pan. 

6. Once the oil has preheated, add the dumplings flat-side down. Pan fry them until the bottoms have become golden brown and crispy, about 2-3 minutes.

7. Reduce the heat to medium and add ¼ cup of water to the pan. Cover and let the gyoza steam for 6-8 minutes. 

8. Serve immediately with a side of the reserved sauce. Repeat the cooking process with the remaining dumplings.

Skirt Method:

1. Add the cornstarch and flour to a small bowl, whisk to combine.

2. Add the water and rice vinegar, once again, whisk to combine. Reserve until ready to use.

Pizza Gyoza Pie Method:

1. Preheat the oven to 400°F. 

2. Begin heating 1 tablespoon of oil over medium-high heat in a large, high-sided (preferably nonstick) pan. 

3. Once the oil has preheated, add the dumplings flat-side down in a circular pattern. Pan fry them until the bottoms have become golden brown and crispy, about 2-3 minutes.

4. Add the skirt mixture to the pan, then cover and steam the dumplings for 4-5 minutes. 

5. Uncover the pan and allow the gyoza to cook for another 6-8 minutes or until the skirt is well browned. 

6. Carefully, flip the skirt-ed gyoza onto an oven-safe plate. 

7. Add sauce, cheese, and pepperoni to the top of the skirt as desired.

8. Transfer the plate to the oven and bake until the cheese has melted about 5-6 minutes.

9. Allow the pizza to cool for 5 minutes before serving.