Juicy Pan-fried Gyoza Dumplings. Juicy Pan-fried Gyoza Dumplings I aimed for simple yet juicy gyoza dumplings. A Chinese friend of mine boils, chops and squeezes the Chinese cabbage, adds it to the filling, and then adds quite a lot of water too. So I wondered if you could just use the moisture in the vegetables and I started experimenting.

Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings. A popular weeknight meal as well as a great appetizer for your next party! This post is written by the lovely and talented Rachael a.k.a La Fuji Mama. You can cook Juicy Pan-fried Gyoza Dumplings using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Juicy Pan-fried Gyoza Dumplings

You need 150 grams of without the core Cabbage.
It's 1/3 bunch of Chinese chives.
Prepare 150 grams of Ground pork (I recommend a fatty portion).
Prepare 1 of Egg.
It's 1 tsp of Chinese soup stock base.
You need 1 tsp of Soy sauce.
It's 1 tsp of Sesame oil.
You need 1/2 tsp of Salt.
You need 1/2 tsp of Grated garlic.
Prepare 20 of Gyoza skins (large).

Why This Gyoza Recipe Is So Good. They look intricate but are easy to make! A burst of juicy flavour, crisped skin on the outside, Japanese pan-fried dumplings or gyoza are a popular dish for a simple weekday meal. 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.

Juicy Pan-fried Gyoza Dumplings step by step

Roughly chop the cabbage, and finely chop the chives. Put both into a bowl. Add all the other ingredients except for the gyoza skins, knead and mix together..
Wrap the filling in the skins (be generous with the filling). Put a piece of plastic wrap on a work surface or dust with flour, and line the formed dumplings on top..
Heat a frying pan with vegetable oil. Line up the gyoza dumplings in the pan. (You don't have to brown them at this point). Once the dumplings are in the pan....
Add 100 ml of water (if you want to make "wings," dissolve 2 teaspoons of flour in the water first) to the pan, cover with a lid, lower the heat a bit and cook for 4 to 5 minutes..
When the dumplings have plumped up, the skins should be translucent enough so that you can see water inside the dumplings boiling away. Make sure that almost all the water in the pan has evaporated....
...then drizzle in vegetable or sesame oil, raise the heat a bit, and crisp up the bottom of the dumplings and the "wings." Lift up and peek at the edges to make sure the bottoms are browned. If they look crispy and golden, they're done..
To freeze them: Line a shallow container with plastic wrap and put the gyoza dumplings in a single layer on top. Put in the freezer. When the surface is hard and frozen, transfer to plastic bags and put back in the freezer. They are uncooked and don't last that long, so use them up quickly..
To defrost or thaw them: Just cook them as you would freshly made dumplings. Make sure the dumplings reach the stage described in Step 5. If the insides are still cold they will be awful..
If you are going to make the skins yourself, see- "Ultra-Easy Gyoza Skins".

This gives the dumpling the best of both worlds - a little bit of crispiness, and softness from the steaming. In China the dumplings are mainly boiled or steamed, while Japanese people pan-fry them. Pan-fried gyoza is crispy outside and juicy inside. I believe most of people love pan-fried gyoza. When I make a lot of them, I deep-fry some of them for a change.