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1
Find a smallish (6- or 7-inch) nonstick skillet with a tight-fitting lid (please make sure you locate the lid before you start; you don't want to be running around the kitchen with gyoza frying in hot oil).
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2
Now youre ready to start.
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3
Season prawn tails with salt and pepper.
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4
Place 1 prawn slightly off center on one of the gyoza wrappers, leaving 1 inch at the top and making sure the tail extends beyond the edge of the wrapper.
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5
Moisten the edges with water, either with your fingers (preferred one less thing to wash) or a pastry brush (you sticklers know who you are).
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6
Fold wrapper over, sealing tightly with your fingers.
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7
Repeat with remaining gyoza, covering prepared gyoza with a kitchen towel to prevent them from drying out.
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8
Heat 1 tablespoon oil in the skillet until very hot and almost (but not) smoking.
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9
Arrange 6 gyoza in a concentric circle in the skillet (they can be touching).
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10
Fry for 1-2 minutes, then add 1 1/2 - 2 tablespoons water, cover, and continue to cook until the water is evaporated and the undersides of the gyoza are crisped and deeply browned, 2-3 minutes.
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11
Uncover, flip (you can practice doing it pancake-style, or fink out and use tongs), and crisp 1 additional minute, just so the second side doesnt seem neglected and pale.
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12
Repeat with remaining prawns and wrappers.
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13
Transfer to a plate, shake on some soy sauce and sesame oil, garnish with sesame seeds and scallions, and serve or eat right away.
