Recipe: Tasty How to Cook Crispy and Juicy Gyoza Dumplings!

How to Cook Crispy and Juicy Gyoza Dumplings!. Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom. I learned this cooking method when I was working in a restaurant. The gyoza dumplings will not stick as much to the pan if you heat it up first and then add the oil.

The key thing that makes gyoza so special - and different from most dumplings - is that they are first fried, then steamed for a short time. This gives the dumpling the best of both worlds - a little bit of crispiness, and softness from the steaming. This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. You can have How to Cook Crispy and Juicy Gyoza Dumplings! using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of How to Cook Crispy and Juicy Gyoza Dumplings!

1. You need 1 of Oil.
2. It's 1 of Water.
3. Prepare 1 tsp of Sesame oil.
4. It's 1 of i used 5 this time Gyoza.

Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time. Yes, gyoza is originally from Chinese fried dumplings, but it is so popular and rooted well in Japanese cooking today. It is crispy outside and juicy inside dipped in tangy sauce….mmm, it's so good that you would not care where it is actually from.

How to Cook Crispy and Juicy Gyoza Dumplings! instructions

1. Heat a pan over high heat. This part is important!.
2. Add oil to to the heated pan, and reduce to medium-high heat..
3. Quickly dip the base of each gyoza in the oil, then line them up in the pan..
4. When lining up a large amount of gyoza, remove the pan from the heat, arrange the gyoza, put the pan back on the burner, and cook the gyoza evenly until they have browned nicely..
5. Once the gyoza are light brown on one side, as shown above in the photo, add the water, quickly cover, and turn the heat back up to high (The grease will splatter once you add the water, so be very careful!).
6. Steam the gyoza until the water completely evaporates. They won't crisp up if there is water remaining, so stay put until you can hear them sizzling!!.
7. Remove the lid once the gyoza start sizzling and the water has completely evaporated, add in the sesame oil, and shake the pan back and forth (This is so the gyoza slides off the pan)..
8. Arrange on a plate and serve! They will lose their crispy texture if you don't eat them while they are hot ~. They should be crispy, soft, and juicy at first bite..

In this gyoza recipe, the gyoza is pan-fried and at the end of the process, we pour a mixture of potato starch (Katakuriko), flour and water into the frying pan with the gyoza. The mixture's moisture will evaporate and it becomes a crispy golden brown lattice. Place gyoza straight from the freezer. Cook one side until golden brown; Turn over to cook other side until golden brown; Then add a little water - enough to cover the bottom of the pan - and close with a lid. Sesame oil does the final trick for crispy gyoza.