These are premade frozen gyoza, which I actually took out of the packaging and washed because something had gotten on them. I think it was probably a broken egg, because I found a bit of shell in the new bag after freezing them. Normally I wouldn’t keep something like that, but it’s hard to refuse dumplings.
First I made a sauce to dip them in. This is a combination of soy sauce, vinegar, sesame oil, red pepper, garlic, ginger, and chives. All of those are store-bought ingredients except for the vinegar, which should have been rice vinegar, but I used a white wine vinegar with tarragon. The chives were leftover from a test kitchen for another food project.
The instructions I found for cooking gyoza from frozen were inconsistent, and the method I used (fry for 3 minutes, add water about 1/3 of the way up the dumplings, cover and steam 10 minutes) resulted in a browned but soft bottom, which is not quite what I wanted.
But still, they were good, and I only cooked half of the bag, so I had a chance to try again. I set them on a bed of pea shoots, which are still fresh from 2 weeks ago.
The next day, I realized my mistake: the gyoza were supposed to be left uncovered after adding the water. I also only added 1/4 cup of water, and after the water evaporated the gyoza continued to fry on the bottom.