How to Make Crispy Pan-Fried Gyoza at Home

Name: How to Make Crispy Pan-Fried Gyoza at Home
Ingredients: Fresh gyoza, as much as you want to eat; as needed Water,; as needed Sesame oil,

すげっこ @cook_40158263

How to easily make crispy pan-fried gyoza at home
About this recipe
After trying various recipes, this is the method I found works best for me.

すげっこ @cook_40158263

How to easily make crispy pan-fried gyoza at home
About this recipe
After trying various recipes, this is the method I found works best for me.

Saved

Ingredients

Fresh gyoza, as much as you want to eat
as neededWater,
as neededSesame oil,

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Steps

1

Arrange the fresh gyoza in a cold, dry frying pan—do not add oil and do not turn on the heat yet.
2

Drizzle sesame oil over the gyoza, making sure each one gets a little.
3

Turn on the heat to medium or medium-high (I use medium heat because my stove is powerful).
4

After a while, you'll hear sizzling and popping sounds. Cook until the bottoms of the gyoza in the center are nicely browned.
5

Add water to the pan so it comes up to about 1/4 inch (5 mm) from the bottom of the gyoza.
6

Immediately cover the pan with a lid and let the gyoza cook. Keep the heat at the same level.
7

When most of the water has evaporated and the wrappers look translucent, remove the lid and let any remaining moisture cook off quickly.
8

If the gyoza still aren't fully cooked in step 7, add a little more water, cover, and cook until done.
9

Place a plate over the cooked gyoza in the pan. Hold the bottom of the plate and carefully flip the pan to turn the gyoza out in a nice circle.
10

Be careful of any oil or liquid that may drip when flipping the pan!
11

I use a nonstick frying pan at home. For this recipe, I used homemade fresh gyoza.
12

As long as you don't add too much water, you can cook as many gyoza as you like. The top photo shows a 10-inch (26 cm) frying pan packed full of gyoza.
13

If you're making another batch, just arrange the gyoza on top of any oil left in the pan and repeat from step 1.