Gyoza or Dumpling

Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape). Step: 2 Cook until the bottom of the gyoza turns golden brown, about 3 minutes. Step: 3 Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. Step: 4 Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan. Step: 5 Cook uncovered until the gyoza is nice and crisp on the bottom. Step: 6 Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Gyoza Dipping Sauce: 1 Tbsp rice vinegar 1 Tbsp soy sauce ⅛ tsp la-yu (Japanese chili oil) (optional) add chopped garlic, minced ginger, chili flakes, spring onion, sesame oil according to taste (recommended)