quick video shows you how to seal and fold the gyoza. 7. Place the sealed gyoza onto a lightly floured tray and repeat these steps until you've used all the mixture. When you put them on the tray, gently push them down so they have a flat bottom -- this will make frying them much easier later on. 8. While you can cook the gyoza straight away I find that they are easier to make if they're frozen, and you're probably going to make more than you need anyway so the ones you don't want now can just stay in the freezer. When they're frozen take them out  leaving the ones you don't need in a sealed freezer bag for later 9. In a frying pan heat 1-2 tbsp of oil on a medium heat. When the oil is hot (but not smoking), place all the gyoza into the pan and fry for 1-2 minutes. 10. Then pour about half a cup of water into the pan and cover with a lid, leaving the gyoza to steam for about 6 minutes (or until the water has all but evaporated). When the water has all gone the gyoza should fry for another minute or so until the bottoms become golden brown. Serve immediately with your choice of dipping sauce -- I prefer something like Siracha chilli sauce!  If you've left some in the freezer the next time you're hungry and want something tasty, but can't be bothered cooking, grab five of