The proportions above are approximate. I taste and adjust as needed by adding additional soy sauce and sugar. The sesame oil is for flavor so if you like it, add more. If not, use less or omit it. Same for ginger.
With 1/4 cup water in hand, carefully open the lid just enough to pour the water into the pan, then quickly close the lid (be careful because the hot oil may splash). The water will cause a steaming action.
Serve the Gyoza with a dipping sauce of Ponzu (which is a Citrus Soy Sauce). Regular soy sauce and lemon juice also works well. If you want some spice, add some chili oil, Sriracha or Chinese mustard to the soy sauce mixture.
This recipe is from Kimito.
Gyoza is Japanese for "Pot Stickers". Gyoza can be steamed, fried or boiled. This recipe covers the fried method which I like best. The potstickers are great with rice. While Gyoza is originally a pork dish, it can easily be made vegan. In place of the ground pork, I use ground vegan crumbles and chopped shitake mushrooms. I imagine other meat substitutes may work such as tofu (firm) and tempeh. Please let me know what other successful variation you find.