How to Fry Gyozas

Steam-frying gives Japanese gyozas a moist, hot interior, a silky top and a caramelized bottom -- a true textural delight. Similar in appearance to Korean mandu and Chinese potstickers, gyozas are pleated dough pockets wrapped around a filling, usually ground pork and minced vegetables. Gyoza wrappers are ultrathin, so steam permeates the dumpling and gets the filling piping hot, and a bit of oil caramelizes the bottoms, making each bite crisp, moist and tender at the same time. Even though steam-frying is two cooking methods in one, you only need one pan.

Things You'll Need

  • Nonstick saute pan
  • Neutral-flavored oil, such as sunflower, safflower or soybean

Instructions

  1. Heat just enough oil to coat the bottom of a nonstick saute pan and set it on the stove over medium heat. Let the oil heat for about three minutes.

  2. Lay the gyozas in the pan close together, pleated-side up, no more than 1/4 inch apart. Position the gyozas in the same direction to fit as many as possible in the pan without overcrowding it.

  3. Cook the gyozas until you just start to hear popping, which means the bottom of the skins have started to brown, then adjust the heat to low. Pour about 1/2 cup of water in the pan and cover it with a lid.

  4. Steam the gyozas until they appear puffy and translucent, about 10 minutes. Uncover the pan and adjust the heat to high.

  5. Cook the dumplings until you hear rapid popping and hissing, which means the bottoms of the dumplings are really caramelizing and browning. Check the bottom of a dumpling or two; it should have a dark golden-brown color.

  6. Transfer the gyozas to a plate using a spatula and position them seared-side up. Serve immediately.

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