12 tiger prawns (about 4 inches long by 1 inch wide)
Salt and pepper
12 (4-inch) gyoza wrappers (the ones that come in stacks of jillions
canola oil
water
hot sesame oil
soy sauce
sesame seeds
scallions
Directions
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). Now you’re ready to start.
Season prawn tails with salt and pepper.
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.
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).
Fold wrapper over, sealing tightly with your fingers.
Repeat with remaining gyoza, covering prepared gyoza with a kitchen towel to prevent them from drying out.
Heat 1 tablespoon oil in the skillet until very hot and almost (but not) smoking.
Arrange 6 gyoza in a concentric circle in the skillet (they can be touching).
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.
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 doesn’t seem neglected and pale.
Repeat with remaining prawns and wrappers.
Transfer to a plate, shake on some soy sauce and sesame oil, garnish with sesame seeds and scallions, and serve or eat right away.