Those gyoza look great!
I actually prefer my gyoza steamed or boild, with a thick juicy skin. But I like yaki-gyoza too and since that's what we're talking about then that's what I'll stick to!
My husband's gyoza are very good (he used to work in a ramen shop) but he makes them so rarely. His is fairly typical with pork, nira, chinese cabbage, ginger, garlic, sesame oil etc. Sometimes a bit of miso and/or sugar. I make the dip, which is a mix of chilli sauce, soy sauce, vinegar, crushed sesame seeds and sliced negi.
Helen, you may be right about getting used to homemade gyoza, but we make them so rarely that I've never had that problem!
But one way to avoid being disappointed with restaurant gyoza that just aren't the same as homemade is to go to a place that features unusual fillings.
Lee Gyoza in Shinjuku is just such a place. Their regular yaki-gyoza are good, as are their tetsu-nabe gyoza (long open-ended gyoza served sizzling on an iron grill) and sui-gyoza (boilded gyoza).
But the real fun is in ordering their interesting fillings. The gyoza menu has a few categories:
-Vegetable Gyoza, including shiso, asparagus, potato, coriander and more.
-Seafood Gyoza, with tuna, iwashi, mentaiko etc.
-Special Gyoza, with cheese, mochi, kimchi.
-Special Mix Gyaza, with combos like cheese tomato, mochi cheese, mentaiko and potato, and mochi kimchi.
-Miss-match Special Gyoza, featuring corn-mayonnaise, tuna-mayonnaise, and shiso-iwashi.
-Dessert Gyoza, with sweet potato-butter, anko-mochi, and chocolate-banana (way better than they sound, but be sure to use new chopsticks and DON'T dip them!).
Here is their complete menu by the way (in Japanese only, sorry!):http://wactes.actes....e/esinmenu.html
My favourites are shiitake, shiso-iwashi, mentaiko-potato, and mochi-kimchi, and all of the dessert gyoza. For dipping they used to offer the usual soy sauce, rayu and vinegar plus chilli sauce and grated daikon. You could make adjust it to your own taste, from light and refreshing to wickedly spicy, or somewhere in between. They seem to have stopped that now.