☆Crispy Potato Gyoza☆. Great recipe for ☆Crispy Potato Gyoza☆. Frozen gyoza are convenient, but the additives bother me. These are one of my children's favorite side dishes, so I tried various things, and came up with these..

Arrange the gyoza and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. The water should evaporate after a few minutes. You can have ☆Crispy Potato Gyoza☆ using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of ☆Crispy Potato Gyoza☆

You need 4 small of Potatoes.
You need 100 ml of Corn.
It's 1 tsp of ☆Sugar.
It's 2 tbsp of ☆Milk.
Prepare 1 of ☆Salt.
Prepare 1 of ☆Black pepper.
It's 30 of skins Gyoza dumpling skins.

Continue to cook the gyoza for a couple of minutes to crisp up the bottoms. Vegan gyozas are filled with potato, cabbage, mushroom, onion, Chinese chives, soy and almond. Most of the time, Japanese Gyoza is pan fried (with some steaming action in the middle), however, here we deep-fry to make them crispy outside and juicy inside. Gyoza with Wings (or Hanetsuki Gyoza) is a type of Japanese dumpling filled with juicy, savory ingredients that is pan-fried to crispy perfection.

☆Crispy Potato Gyoza☆ instructions

Wash the potatoes, wrap in plastic wrap, and microwave at 500W for 4 minutes (adjust the cooking time according to the microwave)..
Peel, and mash the potatoes while still warm. Mix the corn and ☆ flavoring ingredients together..
Divide the ingredients from step 2, into 30 equal portions, and wrap in gyoza skins..
Coat a pan with oil, line up the gyoza from step 3, pour in 2 tablespoons water, cover with a lid, and steam-cook over medium heat..
Drizzle 1-2 tablespoons of oil over for the finishing touches, and cook until crisp..

They have a fancy look with crispy thin wings just ready for you to bite into. The gyoza should look glossy with the skins cooked through. Turn off the heat and use a thin fish spatula to transfer the gyoza to a serving plate, this time with the seam side down (you want to show off the beautifully crispy, browned bottoms of the dumplings). Serve the dumplings steaming hot, with the dipping sauce on the side. Sweet potato and hazelnut butter make up the filling for these inventive and satisfying gyoza.