• Gather all the ingredients. You can make homemade gyoza or use store-bought gyoza for this recipe.
  
• For a crunchy texture of wings, use cake flour or all-purpose flour. For a lighter and crispy texture, use potato starch (or cornstarch). I personally like flour rather than potato starch. You can also try half flour and half potato starch, too! If you want to make wings with bigger holes like a lattice, use less flour, about 1 to 1½ tsp. If you want to make thicker and stronger wings, then use 2½ tsp flour.
• Combine 100 ml water and 2 tsp all-purpose flour (plain flour) and whisk well.
  
• Heat 1 Tbsp neutral oil in a frying pan over medium to medium-high heat.
  
• Cook 6 gyoza until the bottom is golden brown (more toward light golden brown).
  
• Remove the hot frying pan from the heat and press on a damp cold towel for 3–5 seconds to cool the pan immediately.
  
• Put the frying pan back on the heat. Whisk the flour mixture well one more time and pour the flour mixture into the pan. Cover the pan with a lid and cook on medium-low heat for 6–7 minutes.
  
• If you have a glass lid, you can watch the cooking process. If you don’t have a glass lid, check the amount of liquid in the pan once in a while.
  
• When the gyoza are cooked through (the gyoza skin should be a bit more translucent) and the flour mixture is almost evaporated, open the lid.
  
• Since the gyoza is cooked already, all you need to do is to let the water evaporate. When the edges of the wings start to peel off from the pan (see the image below right), drizzle 2 tsp toasted sesame oil around the edge of the wings. Adjust the heat according to the color of the wings. If it’s lighter, you can increase the heat slightly.
  
• The sesame oil not only gives a delicious flavor but also helps cook the flour mixture to make it crispy. Shake the pan a few times to detach the wings from the pan. You can use chopsticks to gently poke around the edges.
  
• Hold a plate over the gyoza and flip over the pan to transfer the gyoza to the plate. Tip: If you use a plate that’s smaller than a frying pan, you can gently press the gyoza so it doesn’t move around. It’s much easier to flip than using a larger plate. Be very careful as the oil might drip from the pan while you flip.
  

To Serve

• Serve the Gyoza with Wings with soy sauce on the side for dipping. Optionally, you can add a tiny bit of rice vinegar and la-yu (Japanese chili oil).