Directions

1. Heat a nonstick pan over medium heat with the vegetable oil until shimmering.
2. Whisk the warm water, flour, and Massalis blend together until smooth to make a slurry.
3. Pour the slurry into the hot pan and arrange the gyoza into the simmering yellow liquid, flat side down.
4. Cover and leave to crisp and cook for about 8 minutes or until the crust is golden brown and the gyoza is tender and heated through.
5. Server with the soy sauce and vinegar sauce, tearing each dumpling from its crispy crust as you go.