Gyoza fried to crispy perfection with flavorful crisp skirt and juicy filling that's not only a pleasure to your palate but also gorgeous to look at. Using frozen or fresh dumplings, gyoza great as a appetizer or a full meal, a great alternative to the everyday dumpling.
Cook Time15 minutesmins
Total Time15 minutesmins
Course: Main Dish, Noodles, Side Dish
Cuisine: Asian, Taiwanese
Servings: 2people
Author: Choochoo-ca-Chew
Ingredients
Gyoza
1TBspOil
10Fresh or frozen dumplingsadd more dumplings if making for more people
2tspall-purpose flour
1CWateror enough to cover half of the dumplings
1TBspSesame Oil(Optional)
Sauce
1TBspSoy Sauce
1TBspRice Vinegaror white vinegar
1/4tspMala Hot Sauce(Optional)
Instructions
Making Gyoza
In a wok without turning the heat up, add 1 TBsp Oil and place the dumplings in a circle making sure the bottoms are coated with oil
Turn the heat on medium high
While the dumplings are frying, mix 1C of water with 1/2 TBsp of flour
Once the dumplings start to sizzle, let them cook for another 30 seconds to set the bottom
Pour the flour mixture into the wok. making sure that it's mixed well and covers about half way up a dumpling. Add a little extra water if needed
Bring the liquid to a boil then over with a lid. Steam-fry on medium for 7 minutes
Remove the lid and turn the heat up to medium high to evaporate the rest of the water, about 5 minutes
Once the water is gone, a thin layer of skirt will start to form. Drizzle 1 TBsp of sesame oil around the skirt and continue frying until the outside of the skirt is lifted and the skirt is golden
Plate and serve
Sauce
Mixing soy sauce and vinegar together, adding a few dashes of sesame oil or homemade mala hot sauce if desired.