The gyoza method creates dumplings with a crispy golden base and a tender, steamed top — the best of both textures in one bite. Start by heating oil in a non-stick pan over medium-high heat, then place dumplings flat-side down in a single layer. Let them fry undisturbed for one to two minutes until the bases turn golden. Then add a splash of water — about two to three tablespoons — and immediately cover with a lid. The trapped heat cooks the tops and filling through quickly. Within about a minute, the water evaporates and the bases crisp up again. Remove the lid and serve immediately while super hot and perfectly crisp.