Pan Fried Gyoza

How-to cook Japanese pan fried gyoza

Who doesn’t love dumplings? Crazy people, that’s who. Delicious little doughy parcels filled with mincey goodness then drenched in endless kinds of zingy sauces, both soft & crisp to the bite… we can eat these bad boys any time of the day.  They give you stinky breath which is great for keeping people at a distance, and they fill your whole mouth up so you don’t have to answer stupid questions. They really are the perfect food.

 

Pan Fried Gyoza

Pan fried gyoza are super easy, & steamed gyoza are even easier. The sauce takes less than a minute to make so, let's make gyoza.
Prep Time2 mins
Cook Time6 mins
Total Time8 mins
Course: Snack
Cuisine: Japanese
Keyword: gyoza, dumplings, pan fried gyoza
Servings: 2 people
Author: Kitchen Crew

Equipment

  • Fry pan with lid

Ingredients

  • 5 pieces Frozen Gyoza pork prawn veg
  • 1 tbsp Olive oil for the beginning
  • 200 ml Water
  • 1 handful Spring onion finely cut to garnish

Vinaigrette

  • 1 tbsp Soy sauce
  • 1 tbsp Vinegar
  • Chilli oil if you like

Instructions

  • It's super important to use a fry pan with a lid because we kind of cook gyoza 3 ways; boil, then fry & steam.
  • Oil up the pan & place the gyoza in the pan on medium heat.
  • Add the water to the pan & put the lid on.
  • Cook for 4 minutes till it's bubbling away.
  • Strain the water out from the pan.
  • Put back on the stove, add the second round of oil & cover immediately with the lid & you can use a spatular to loosen them from the surface if you think they're stuck.
  • Let those suckers steam themselves into glutinous gyoza goodness for about 2 minutes.
  • With a spatular or a really cool wrist flick, impressively land the gyoza cooked side up on a plate.
  • Sauce up these little ninja pods and garnish with spring onion. Dekimashita!

Video

Notes

Gyoza are versatile and they don't care what you name them, as evidence in the instructions. Ninjas, suckers, buddies, little fella's... it's all the same to them. There are heaps of ways to cook them up and there are a tonne of fillings to play with too. Sauces are never ending and you can even cook gyoza steamed or boiled or even in a soup... like I said, endless. Great with beer or a sneaky sake in any season you like. They're super quick to make and a hit with everyone.

 

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