Gyozas (Post #2)

So after my last attempt of making Gyozas (which worked out beautifully), I made them again, this time by doing it the traditional way of pan frying them and then adding water to the pan rather than steaming them first. It came out to be more or less the same. they puffed up a little more than if they had been steamed first. So presentation wise, steaming is better because it keeps its original shape better. But at the end of the day, it's the crispy bottoms that mattered since gyozas are served upside down - or crispy bottom side up.

Look at how yummy and crispy these look!