Pan-Fried Gyoza. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. 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.

It's so much fun traveling there because of all the foods that are new to most of us, like Osaka's favorite dish. This video is a tutorial for making pan-fried Japanese gyoza! Our family recipe has been passed down from multiple generations, and we plan to continue this. You can have Pan-Fried Gyoza using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pan-Fried Gyoza

It's 50 of Gyoza skins.
Prepare 250 grams of Ground pork.
It's 1/8 head of Chinese cabbage.
It's 1 bag of Garlic chives.
It's 3 clove of Garlic.
You need 2 clove of Ginger.
You need 1 tbsp of ★ Cooking sake.
It's 1 tbsp of ★ Soy sauce.
You need 2 tbsp of ★ Katakuriko.
Prepare 1 of ★ Black pepper.
It's 1 of Vegetable oil.
It's 1 of Sesame oil.

Pillowy and tender pan-fried shrimp gyoza served with a fiery Szechuan Spicy™ Sauce. Thank you House Of Tsang for sponsoring this post! There is a first time for everything and last week. Reblog for blessed fresh hot dumplings in your pan sweet fried Gyoza on your dinner plate tonight~.

Pan-Fried Gyoza instructions

Mince the Chinese cabbage and massage with salt. Set aside for 15 minutes, then squeeze out excess water..
Chop the Chinese chives finely. Grate garlic and ginger..
Combine the pork, Chinese cabbage, Chinese chives, ★ condiments, garlic, and ginger in a bowl and mix everything together with your hands..
Place the filling made in step 3 onto a gyoza skin. Wet the edges with your fingers, and make a few folds as you wrap it up..
If you freeze some of the gyoza in a zip-lock bag, it's preservable and very useful..
Heat vegetable oil in a frying pan, align the gyoza, and pan-fry until the skin is golden brown..
When the bottom of the gyoza turn brown, add boiling water to about 1/4 the height of the gyoza. Cover the pan and steam-fry for 3 to 4 minutes..
Remove the lid and let the water evaporate completely. Drizzle in some sesame oil from the edges of the pan. Cook over high heat until crispy, and serve..

Most cooks fry the gyoza before pouring in water. How much oil and water you need depends on the size of the frying pan. These Thermomix Gyoza are pan-fried to perfection! Crispy on one side, lightly steamed on the other. Gyoza's have always been one of my favourite things to eat when I'm out.