Sift flour into a large bowl and mix with salt.
Stir in boiling water slowly until a dough forms.
Roll dough into a ball and rest covered for one hour.
Combine meat filling ingredients into a paste and chill.
Combine seafood filling ingredients into a paste and chill.
Knead rested dough for five minutes until smooth.
Divide dough into three balls and roll each very thin.
Cut 10cm discs and stack them with flour dusting.
Place filling in skins, moisten edges, and pleat to seal.
Fry gyoza in vegetable oil for three minutes until bottoms brown.
Add 100ml water to the pan and steam covered for two minutes.
Uncover and cook for two more minutes until water evaporates.
Mix soy sauce, lime juice, and chilli oil for dipping.
Drizzle sesame oil around the pan and shake gently.
Serve gyoza immediately with the prepared dipping sauce.