One-Pan Gyoza & Eggs

This one-pan gyoza & eggs was made in under 20 minutes. You can eat this on its own as a light meal (as I did), or as a side dish with rice and soup. Check out the step-by-step photos in this post.

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One-Pan Gyoza & Eggs Recipe
I think the dish looks more pretty served directly in the pan. Well for me, that’s one less plate to wash so I’m happy. And oh, the final look of this dish somehow reminded me of the game Cooking Mama which I used to play on my DS … I can even imagine the steps translated to gameplay, like stirring the eggs in a circular motion using a stylus :P



One-Pan Gyoza & Eggs (Step-by-Step)

Whisk 1 egg, dashi powder, chicken stock (or water) and mirin.

One-Pan Gyoza & Eggs (Step-by-Step)

One-Pan Gyoza & Eggs (Step-by-Step)
Stir in finely chopped carrot and spring onions. The egg mixture is done!


One-Pan Gyoza & Eggs (Step-by-Step)
Grease a non-stick pan with sesame oil & olive oil. Set aside the brush, as you need to use it one more time later.

One-Pan Gyoza & Eggs (Step-by-Step)

One-Pan Gyoza & Eggs (Step-by-Step)
Arrange gyoza in a single layer on their flat bottoms. Cook the gyoza without disturbing them, allowing the bottom to be browned and crisp as shown.

One-Pan Gyoza & Eggs (Step-by-Step)
Add water, cover with a lid and steam for 5 minutes, or until almost all the water is evaporated.

One-Pan Gyoza & Eggs (Step-by-Step)
Add another small drizzle of sesame oil around the pan. Cook the gyoza so that the skin is lightly seared all-round.

One-Pan Gyoza & Eggs (Step-by-Step)
Position the cooked gyoza where you want them to be at the final presentation, with equal spacing between each gyoza. Then re-grease the pan with the earlier brush.

One-Pan Gyoza & Eggs (Step-by-Step)
Give the egg mixture one final stir (so that the spring onions and carrots are evenly dispersed), then pour the egg mixture into the pan.

One-Pan Gyoza & Eggs (Step-by-Step)
Cook the egg on medium heat (as long as the egg doesn’t form large bubbles while cooking), uncovered, until almost set as shown above. As for the remaining uncooked egg left on the surface, …

One-Pan Gyoza & Eggs (Step-by-Step)
… just tilt the pan so that the uncooked egg can flow to the sides and it will cook in almost no time at all.

One-Pan Gyoza & Eggs Recipe
Once the egg is fully set (but still soft and moist), take it off the heat to serve.


One-Pan Gyoza & Eggs Recipe
Use a wooden or silicon flat spoon (so that you won’t scratch the pan) to cut out a piece of egg surrounding each gyoza.

One-Pan Gyoza & Eggs Recipe
If you don’t want to eat from the pan, you can also serve each piece of gyoza-egg on a plate.

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.