Add 1 tablespoon vegetable oil and swirl to coat the bottom. Place the 3 gyoza flat-side down in the pan in a single layer with a little space between each.

Pan-fry bottom

Fry undisturbed for 1½–2 minutes, or until the bottoms are golden brown and crisp.

Steam to cook through

Carefully add 2 tablespoons water to the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 3–4 minutes (longer if frozen) until the filling is cooked through and the wrapper above the crisp bottom is tender and translucent.

Finish crisping

Remove the lid and increase heat to medium-high for 30–45 seconds to evaporate remaining water and re-crisp the bottoms. If desired for extra crispness, add 1 teaspoon additional vegetable oil around the edges and tilt the pan so oil sizzles under the gyoza for 15–30 seconds.

Transfer and rest

Use a thin spatula to lift and transfer gyoza to a small serving plate. Let rest 30–60 seconds so steam dissipates and filling sets before serving.

Dipping sauce

While the gyoza cook, whisk together 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/4 teaspoon sesame oil, 1/4 teaspoon freshly grated ginger, 1/8 teaspoon chili flakes (or a few drops chili oil), and 1 teaspoon finely sliced scallion in a small bowl until combined.

Taste and adjust: add a few more drops of soy sauce for salt, more vinegar for tang, or extra chili for heat.

Garnish & serve

Place the 3 gyoza on the buffet appetizer plate. Spoon the dipping sauce into a small ramekin alongside. Sprinkle 1/4 teaspoon toasted sesame seeds and 1 teaspoon thinly sliced scallion over the gyoza for a finishing touch.

Serve immediately so the gyoza remain crisp. Leftovers can be reheated in a skillet over medium heat with a splash of water and a lid to re-steam for 1–2 minutes, then uncovered to re-crisp.