One-Pan Gyoza & Eggs
One-Pan Gyoza & Eggs Recipe
This dish is cooked and served directly in the pan. You can also plate the dish by cutting out each gyoza with a wooden or silicon flat spoon.
This recipe uses uncooked frozen supermarket gyoza. You can also use cooked gyoza (either store-bought or leftovers in the fridge) instead of cooking them from scratch; simply omit step 2 of the recipe.
- 1/2 tbsp finely chopped spring onions (green portion)
- 1/2 tbsp finely chopped carrots (peel thin slices of carrot using a vegetable peeler, stack before cutting)
- 1/2 tsp sesame oil + 1/2 tsp cooking oil
- 6 frozen supermarket gyozas do not thaw
- 50 ml water top up 1 tbsp at a time if needed
- more sesame oil as needed
(A) Egg mixture (whisk)
- 1 egg
- 1/2 tsp mirin
- 1/8 tsp dashi powder
- chicken stock (or water)
You also need:
- pastry brush
- non-stick pan, approximately 20cm
- wooden or silicon flat spoon (to avoid scratching the pan)
- Whisk egg mixture ingredients thoroughly in a large bowl. Add chopped spring onion & carrot, stir to mix well.
- Cook the gyozas. Grease the non-stick pan with sesame oil + cooking oil using a pastry brush. Place the frozen gyoza on their flat bottoms in a single layer, spaced out in the pan. Cook the gyoza, until the bottom skin is browned and crisp. Add water, cover with lid and steam for about 5 minutes, or until almost all the water is evaporated. Pour a small drizzle of sesame oil around the pan, and fry the other surfaces of the gyoza quickly until lightly seared throughout.
- Make one-pan gyoza and eggs. Arrange the cooked gyoza equally spaced in the pan. Re-grease the pan with the pastry brush. Stir the prepared egg mixture one more time, and pour it into the empty spaces in the pan. Let the egg cook in medium low heat until almost set. Tilt the pan so that the uncooked egg can flow to the sides of the pan and cook more evenly. Once the egg is totally cooked, remove from heat.
- Serving suggestion. Using a wooden or silicon flat spoon, cut out each dumpling with the egg. You can eat this with rice, miso soup or on its own as a light meal.
- As this recipe serves one person eating it as a light meal, or 2-3 as a side dish, I only used 6 gyoza with a small 20-cm pan. If you want make more gyoza, just use a bigger pan and add up the ingredients for the egg mixture accordingly.