Or boiled…

with a side portion of rice and a really simple and clear chicken soup. (The beansprouts are pretty yummy too, but no photos sorry!)

The queues can get a little silly at peak hours because it happens to be on most guide books must eats, plenty of locals fill the seats which is validation its no crazy tourist trap.

The custom cookers just for gyoza are pretty fascinating.

Gyoza are brought out frozen and placed in the preoiled cooking surface

The cooking tray is then filled with water

…and steamed for only a few minutes

The whole tray is then tilted to evacuate the water and left to crisp up on one side 

Each 6 portion serving is then scooped up and flipped on the serving plate for presentation crispy side up.