Mix water and flour to make flour water for the wing
Preheat a medium sized non-stick frying pan over medium heat, add vegetable oil, and lay gyoza down in circle. Cook for 1 minutes or until the bottom of the gyoza turns golden brown. Adjust heat as necessary, take care not to burn the gyoza skin.
Add the flour water over the gyoza, quickly cover with the lid to steam for 4 minutes. Half way down the steaming.
Remove the lid, continue cooking for 3 minutes or until the water evaporates throughout, leaving the crispy wing between the gyoza pieces.
Place a plate slightly bigger than the frying pan (wear oven globe to do this), hold the plate and the frying pan securely together, then turn them over.
Serve the gyoza immediately with the dipping sauce.