If using frozen gyoza, do not thaw. If fresh, keep chilled until ready. Arrange 3 gyoza in a single layer on a piece of parchment or a heatproof plate that fits your steamer basket, leaving a little space between each so steam circulates.

Steaming liquid and aromatics

Pour 1 cup of water into the bottom of a medium saucepan or wok that will hold your steamer basket. Add the sliced ginger and smashed garlic to the water. Bring to a simmer over medium-high heat.

While water is heating, combine 2 tbs soy sauce, 1 tsp rice vinegar and 1 tsp sesame oil in a small bowl — this will be the primary dipping/finishing sauce. Set aside.

When the water is simmering and aromatic, place the steamer basket (or a heatproof rack) over the simmering water. If using a plate, set it inside the basket. Make sure the water level is below the basket so dumplings steam, not boil.

Carefully transfer the prepared 3 gyoza into the steamer basket/plate. Cover with a tight-fitting lid and steam for 6–8 minutes if frozen, or 4–6 minutes if fresh, until wrappers are translucent and filling is cooked through (internal temperature should reach 165°F / 74°C for safety). Avoid opening the lid often — a one-time check at the shorter time is fine.

If you prefer a slight pan-fry texture on the bottoms (potsticker finish), after steaming remove lid, heat a nonstick skillet over medium, add 1 tsp neutral oil, place steamed gyoza flat-side down and cook 30–45 seconds to crisp the bottoms. This step is optional and not required for a straight "steam" preparation.

Remove the basket or plate from the steamer and let gyoza rest 30 seconds so they set.

Serving garnish (optional)

Plate the 3 steamed gyoza on a small dish. Drizzle a little of the prepared soy-vinegar-sesame mixture over them or serve it on the side for dipping.

Sprinkle with thinly sliced scallions and 0.5 tsp toasted sesame seeds. Add 0.5 tsp chili oil or chili crisp if you want heat.

Serve immediately while hot.