Pan-fried gyoza

In a previous post we did gyoza which was cooked by thrice boiling it in a big pot of water. The boiled dumplings are then eaten with a soy-vinegar dipping sauce or enjoyed with a steaming bowl of noodles. That’s not the only way to eat gyozas though – you can pan-fry them as well.

Put a little oil in a med-hot pan, arrange some gyoza flat-side down and start frying until you hear a sizzle. Then add some water to the pan until it comes up to 1/3 of the height of the gyoza. Cover the pan and cook until the water has evaporated. Let the gyoza crisp up for another minute, then remove from heat.

You can either scoop them out with a spatula (be careful not to break the skins) or turn them over onto a plate.

I like eating pan fried gyoza because the flavor is not lost in boiling water. Instead, flavor is created from concentrated, caramelizing gyoza juices. You don’t need any dipping sauce this way.

Here’s a video of the gyoza-making process

What’s your favorite way to eat gyoza?

Aloha, Nate

One thought on “Pan-fried gyoza”

  1. >Hi, my name is Grace. I am a friend of Annie’s from High School. I love all the dishes Annie has made. It is amazing. Please let her know I said Hi!!

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