Anyhow, I made some gyoza this past weekend. I learned a while ago that when you want to pan fry the gyoza or potstickers, you pour some flour-water mixture to the pan, and then you'd get the thin crispy bottom on the dumplings. It worked!
Fresh gyoza. I simplified the recipe from last time I made them, but the dumplings still come out great!
So this is what you do: first heat a little bit oil in the pan, then place/line the gyoza in the pan, followed by pouring a thin layer of flour-water mixture (1:6) in the pan, then cover the pan and cook the gyoza for approx. 10-15 minutes (fresh) or 20-25 minutes if the gyoza is raw and frozen.
When they are done the'd have a thin layer of crispy goodness on the bottom of each gyoza!
Apparently one of the secrets to beautifully fried gyoza is the flour-water mixture... with practice I may be able to have a "line" of gyoza like the ones we had in the ramen shops in Japan:
I think it's also interesting that I never feel full after eating 10 boiled dumplings, but I felt pretty satisfied after eating the 10 fried gyoza... hmm...