Open the vacuum-bag and allow frozen gyozas to thaw for a few minutes in room temperature before gently separating them. 
  1. Drizzle cooking oil in a pan. Once hot, gently place the gyozas into the pan. Cook for 2-3 minutes. allowing the bottom to be slightly seared. 
  2. Then add just enough boiling water to cover gyozas 3⁄4, reduce heat to medium-low, and cover with a tight-fitting lid. 
  3. Steam until all of the water has evaporated. 
  4. Remove the lid, and allow gyozas to cook until crisp. Remove gyozas from the pan and serve warm.  

With this method, expect a nice crunchy bit on the bottom, with a soft texture on top. 
Do not refreeze leftovers. 
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We have also prepared a print-friendly page for you attached.