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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.

Check out the ingredients and step-by-step photos on the previous page.


  • 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)


  1. Whisk egg mixture ingredients thoroughly in a large bowl. Add chopped spring onion & carrot, stir to mix well.
  2. 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.
  3. 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.
  4. 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.

Cooking Note(s):

  1. 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.
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6 comments on “One-Pan Gyoza & Eggs”

  1. Your pan looks sooooo cute! Love the idea of doing everything in a one pan-my kind of system!

  2. Love this as the flavours from the eggs and gyoza complement each other very well

  3. This reminds me of a very typical Chinese jiaozi with extra layer of crust made with a starch solution. Love yours with egg, which makes this a complete meal!

  4. I was just about to say the same as Angie – that using the egg as the base layer is a super great idea!

  5. Hi, am I know whats the brand of the pan you using with detachable handle? Thanks.

    • Hi! I got this from Donki (SG). It comes in a set – comprising of 2 frying pans, a small pot, a lid (for the pot) and the detachable handle. You can recognise the set by the white pan and the handle.

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