You can get this in either a boiled or a fried version, although unfortunately it's not offered with the vegetable filling available for plain old individual gyoza. It's a beautiful presentation with the lacy batter cracking off between the plump gyoza, which are so juicy they'll squirt all the way across the table if the person eating them isn't careful.
Besides gyoza, the restaurant has a few traditional dim sum choices, served in lovely bamboo steamer boxes, and the most assertive vegetarian spring rolls I've ever tasted - though meatless (at least as far as I could discern), they're filled with gooey harusame rice noodles, strong-flavored shiitake mushrooms, and other shredded vegetables, and served with spicy mustard.
Just to be healthy, we ordered the stir-fried seasonal vegetable, which turned out to be bok choy in a creamy garlicky sauce. It was slippery between the chopsticks, but tender and brightly flavored. If I go back, I'd like to try some of the other dishes on the menu - the hundred year old eggs with tofu sounded like an especially intriguing choice.
Azabu Juban 3-6-2