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 :)
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.
See Also:
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.
STEP-BY-STEP PHOTOS
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.
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.