Helpful person > wrote:

> That's a bit picky, especially as you don't know how potstickers are
> cooked. They are not deep fried, but pan fried till they stick to the
> pan. Then they are released with liquid, usually broth.

Gyoza can be boiled or steamed (sui-gyoza), pan-fried (yaki-gyoza), or
deep-fried (age-gyoza).

Victor