Pan-Seared Gyoza Recipe (2024)

FAQs

What pan is best for frying gyoza? ›

To pan-fry the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. (You could also use whatever skillet you have, but increase the oil and keep a close eye on the gyoza.)

Pan-fry for about 2 minutes over very low heat. Once the dumplings start to brown, drizzle the dissolved flour mixture from the outer edge of the pan. Cover with lid and steam-fry over very low heat for about 5 minutes. Uncover and continue frying for about 3 minutes, or until excess liquid is cooked off.

While both dumplings can be prepared in various ways, jiaozi usually refers to dumplings that are steamed or boiled – this means they end up with a soft, delicate outer casing. On the other hand, gyoza are more commonly pan-fried, which results in a crispier exterior and juicy, succulent inside.

Also known as Potstickers, these irresistible plump babies have a traditional pork and cabbage filling, pan fried then steamed in a skillet so they're golden crispy on the underside and steamy and soft on the surface.

The panfrying method starts with lightly frying dumplings in a generous splash of neutral oil, like canola or vegetable, then finishes the cooking process by creating intense steam from pouring liquid into the hot pan. Start by adding 1 or 2 tablespoons of neutral oil to a nonstick pan over medium-high heat.

Steamed dumplings are the best option in terms of fat content, with pan fried the next best. “If they do fry it -- like gyoza which are usually lightly fried -- then it puts the fat content up a little,” Austin said. “You want to avoid ones that have been completely deep fried.”

Side or main – how many gyoza dumplings do I need? In Japan gyoza are often served as a side dish with ramen or noodle soup. You'll need around 10 dumplings per serving for gyoza on the side. If you want to serve the delicious dumplings as a main course, you'll have to make at least 15 per person.

Steam them first, you may need parchment paper or cabbage or oil underneath so they don't stick. Then sear on high heat for color, with oil. Thats how restaurants get this perfect dumplings.

Heat the oil, and then carefully lower the gyoza into the pan in one layer. Don't over crowd; we want them to fry and crisp, not steam! Cook for a couple minutes, and then check one to see if it's browned on the bottom. If it is, add the water and cover the pan.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

What are the three types of gyoza? ›

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

The type of oil you use is up to you. For a more authentic Chinese recipe, use sesame or peanut oil. You can also use vegetable or olive oil if you prefer. For the healthiest option, use olive oil (it has the highest amount of heart-healthy fat--monounsaturated fat--of any oil.)

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches). Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through.

You'll need a nonstick pan with a lid and any high-heat cooking oil (such as canola, grapeseed, or avocado oil). Add 1-2 Tbsp of oil to a cold pan, just enough to cover the bottom. Turn the heat on to medium high. Place the frozen dumplings into the heated pan.

Cast-Iron Frying Pans

And they retain heat so well that they're a good choice for deep-frying chicken, doughnuts, or other foods because they keep the oil at a constant temperature.

First, best is to use a cast iron pan which is naturally non-stick, assuming it is properly seasoned. Also, like previous person noted, don't use olive oil. I use sesame oil because it has the flavor you want in the potstickers.