Gyoza skin is made from 2 cups flour, 1/2 tsp salt and 120ml boiling water. Filling is traditionally shredded cabbage and pork mince. You can steam these babies or fry them for about 3 minutes each and then add a splash of water and cover the pan for about 4 minutes for them to steam/fry. Delicious.
The sushi and stir-fry - well, you do them as you please, don't you?
