How to Pan Fry Gyoza
This is a simple step-by-step tutorial on how to pan fry gyoza (or any flat-bottom dumplings). Existing and upcoming recipes with pan-fried gyoza will be linked to this page for, reference in future :)
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There are other methods to cook gyoza such as boil, steam, air fry, deep fry. But I love pan-fried gyoza the most – a harmony of perfectly seared crisp bottom in contrast to the soft steamed skin & juicy filling on top.
Gyoza is a popular addition to lunch boxes because they keep well for a few hours even without reheating. Although they lose their crispiness if not eaten hot, they take on a pleasant chewy bite when cooled. They can be easily found in the freezer of supermarkets (even non-Japanese). I always have one packet of frozen gyoza in my kitchen in case of ’emergencies’. This tutorial will work for any type of dumplings with a flat bottom, such as Chinese jiaozi & potstickers.
The step-by-step photos were taken on a different day from the main photos, as I shot them on different days due to the rainy weather. The lunch box photos were also from previous recipes.
This is frozen supearmarket gyoza. There is no need to thaw them before cooking.
Grease frying pan with a mix of sesame oil and olive oil. Arrange frozen gyoza on their flat bottom in a non-stick fitting pan.
Cook gyoza in the oil without moving them, until the bottom skin is browned and crisp.
Add enough water to reach 1/3 the sides of the gyoza. Cover with lid and steam for about 5 minutes, or until almost all the water is evaporated (you will hear a gentle sizzling sound when lid is opened). The amount of water is indicative, so top up whenever needed.
The gyoza are done when the white dumpling skin is soft, so adjust the steaming time accordingly. Bigger gyoza may need a few more minutes.
If you are making gyoza for bento, set aside the pan fried gyoza to cool down completely on a wire rack before closing the lunch box.