Super Easy! How to Pan-Fry Gyoza (Yaki Gyoza)

Name: Super Easy! How to Pan-Fry Gyoza (Yaki Gyoza)
Ingredients: 12 gyoza dumplings; 1/2 teaspoon cornstarch (about the size of your pinky tip); 1/2 cup water (about 100 ml); as needed Sesame oil,

さかもってぃ～ @cook_40163925

福島県

Let's make crispy, lacy pan-fried gyoza! This method works for homemade, chilled, or frozen gyoza—it's super simple! You only need to brown one side.
Recipe background:
I used to worry about the browning and would mess with the gyoza too much, causing them to fall apart. Now, after adding the cornstarch slurry and starting the heat, I just leave them alone.
By steaming and frying, you get crispy, chewy wrappers and juicy filling!

さかもってぃ～ @cook_40163925

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Ingredients

12gyoza dumplings
1/2 teaspooncornstarch (about the size of your pinky tip)
1/2 cupwater (about 100 ml)
as neededSesame oil,

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Steps

1

Add sesame oil to a skillet and arrange the gyoza in a circle, pleat side up.
2

Mix the cornstarch and water to make a thin slurry, then pour it evenly over the gyoza in the skillet.
3

Turn on the heat and cover with a lid. Cook over medium heat for 3–5 minutes. Remove the lid and let the remaining water evaporate. Do not move the gyoza!
4

When the cornstarch slurry starts to brown and stick to the pan, reduce to low heat to control the browning. If the slurry is still gooey, it's not ready yet.
5

When the crispy bottom (the 'lace') is golden and starting to brown, turn off the heat. Use a spatula or chopsticks to gently loosen the gyoza and the crispy layer from the pan.
6

Place a round plate slightly smaller than the skillet over the gyoza, then flip the skillet and plate together to serve.
7

If the gyoza don't release easily, press a very wet towel against the bottom of the skillet to cool it quickly and help them come loose.
8

When arranging the gyoza, leave a little space between each one so the crispy lace forms nicely. The wrappers will expand a bit as they absorb moisture.
9

2021/09/15
Updated the main photo.
10

The edges may look a little burnt, but that's the perfect level of crispiness!