Authentic home cooking from Japan, with US measurements. 
How to Pan-Fry Gyoza (Homemade or Frozen) Perfectly
Even if I could make gyoza well, I always struggled with frying them... But after asking my husband and trying his method, I finally got it right!
About this recipe:
I wrote down the recipe he taught me as a note for myself.
How to Pan-Fry Gyoza (Homemade or Frozen) Perfectly
Even if I could make gyoza well, I always struggled with frying them... But after asking my husband and trying his method, I finally got it right!
About this recipe:
I wrote down the recipe he taught me as a note for myself.
Open in Cookpad AppSteps
- 1
Arrange the gyoza in a pan with oil, before turning on the heat, so they don’t stick together. (You can use them straight from the freezer. If it’s your first time, try with a smaller batch!)
- 2
Turn the heat to high. When you hear sizzling, pour 1/2 to 2/3 cup water (100–150 ml) around the edge of the pan.
- 3
Cover with a lid and keep on high heat until the water boils.
- 4
Once the water is bubbling, reduce to medium-low heat and steam-fry for 5 minutes.
- 5
Remove the lid and keep the heat as is (or increase to high if needed) to let them fry for a bit.
- 6
When most of the water has evaporated, drizzle a little more oil around the pan and continue frying. Adjust the heat and add more oil if needed.
- 7
Done!
- 8
Place a plate over the pan and flip the gyoza onto the plate.
- 9
Thank you for making this the #2 most popular recipe in May 2022! I just made it again yesterday, too!
- 10
It’s super easy, so give it a try!
- 11
For the gyoza filling recipe, see ID:21190518!
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