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How to Pan Fry Gyoza
How to Pan Fry Gyoza
This recipe is applicable for all dumplings & pot stickers with a flat bottom, such as Chinese jiaozi.
You can use any amount of gyoza, as long as they fit the pan without overlapping (or cook in batches).
Check out the detailed step-by-step photos on the previous page.
Ingredients:
- 1/2 tsp sesame oil + 1/2 tsp cooking oil
- 8 frozen supermarket gyozas no need to thaw; see note below
- 50 ml water (or covering gyoza with about one-third or halfway)
- more sesame oil optional; to crisp the gyoza on all sides
You also need:
- non-stick pan, approximately 20cm
Directions:
- Brown the gyoza bottom. Grease frying pan with sesame oil and cooking oil. Arrange gyoza on their flat bottom and cook in the oil, until the bottom skin is browned and crisp.
- Steam the gyoza. Add water, cover with lid and steam for about 5 minutes, or until almost all the water is evaporated. If the water evaporate before then, or if you think your gyoza needs a few more minutes of steaming, add more water accordingly.
- Optional step: Lightly sear the other surfaces of the gyozas. Drizzle some sesame oil around the pan, and pan fry the other surfaces of the gyoza until lightly seared throughout.
Cooking Note(s):
- You can use any amount of gyoza, as long as they sit on their bottom in the pan without overlapping.
- Use a fitting pan so that the one-third water measurement is more accurate.
- The steaming time depends on the size of the gyoza, so do make small adjustments accordingly. Top up with more water if needed. If you are using fresh or thawed gyoza, decrease the steaming time.
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Haven’t had any dumpling in a while…these are panfried to perfection.
Tnx for this! I usually buy frozen sieu mai and steam but will look for this and try!