The thing that had scared me off making Asian dumplings in the past was the perception that it was a lot of work to assemble everything. "A lot of work" can jinx a lot of things, especially when you're cooking for one. In the end, all the work it took was salting some Napa cabbage and squeezing the water out afterward (which killed a kitchen towel, but that's another story), grating ginger and garlic, slicing scallions, and mixing all that with ground pork, shoyu, sugar and black pepper. Not such a big deal, in the end, and especially not so on a weekend.
The recipe I used came from Hiroko Shimbo's The Japanese Kitchen, and also included instructions for making gyoza wrappers. As a first-timer, I opted to buy some wonton wrappers from the Asian supermarket instead.
Ideally, one seals the dumplings with water and crimps the seams together, but I just threw the gyoza into the skillet and pan-fried them. Once the undersides were golden, I added enough of a combination of boiling water and sesame oil to reach "one-third the height of the dumplings." Then I covered the skillet and streamed the gyoza until the liquid was mostly gone. I only made one skilletful of gyoza, so the extras went right into the freezer for future reference.
You can make lots of fancy dipping sauces, but I just sprinkled the cooked gyoza with shoyu and tucked in. I was very impressed; they were easily the equal of any gyoza I'd had in a restaurant.