Here's the best way to cook them!
First of all, place your Gyozas on a plate sprinkled with potato starch (Katakuriko) / or corn starch (Maïzena)
Cook the Gyozas over high heat until done.
In a well-heated pan, pour a spoonful of oil (sesame or rapeseed) and place the Gyoza one by one.
Leave to brown until you see the boiling inside the ravioli. (The ravioli will become transparent.)
Carefully pour a glass of water into the pan without watering the ravioli.
Cover and let cook. (2~3 minutes)
When there is almost no more water in the pan, uncover and cook until completely evaporated.
There you go, now,
Serve the Gyozas with the sauce of your choice;
– Ponzu* + a drop of sesame oil
– Vinegar + soy sauce + a drop of sesame oil
– Vinegar + pepper
Beer is the best choice as a drink!
The ponzu is a Japanese seasoning produced from soy sauce, vinegar, citrus juice, sugar, seaweed, dried bonito.
You will find it in a Japanese grocery store.
(link to Wikipedia)