Cooking Gyozas: No Steamer, No Problem!

Gyoza, or dumplings, are a delicious dish, but many people are unsure how to cook them without a steamer. However, there are several methods for cooking gyoza without a steamer, including using a microwave, a wire rack, or aluminium foil to prop up a plate, or pan-frying them.

Microwave gyoza for 2.5 minutes

If you want to cook gyoza without a steamer, you can use a microwave. Gyoza are a type of Japanese dumpling that are traditionally steamed or pan-fried. Microwaving gyoza is a quick and convenient way to cook them, retaining their shape and texture and helping to reduce the amount of fat in the dish.

To microwave gyoza, place your desired number of gyoza on a microwave-safe plate. Add a small amount of water to the bottom of the plate, about 1/4 inch deep. This will help to create steam and prevent the gyoza from drying out. Cover the gyoza with a damp paper towel or plastic wrap to keep the heat in.

Place the plate in the microwave and heat on high for 2-3 minutes. The amount of time will depend on how many gyoza you are cooking and how powerful your microwave is. As a general rule of thumb, you should microwave gyoza for 2 minutes per 4 pieces. If you are cooking more than 8 pieces, you may need to microwave them for 3 minutes per 4 pieces.

Once you have microwaved the gyoza for the desired time, remove the plate from the microwave and let it sit for 2-3 minutes to allow the gyoza to cool down. Then, remove them from the plate and enjoy! You can serve gyoza with a variety of dipping sauces, such as soy sauce, vinegar, or chili sauce.

If you are looking for a crispier texture, you can follow a slightly different method. Place the gyoza on a microwave-safe plate and add a few drops of water to the plate. Cover the gyoza with a damp paper towel and microwave on high for 30 seconds. Check the gyoza and if they are not crispy enough, microwave for another 30 seconds. Remove the gyoza from the microwave and let them cool for a few minutes before serving with your favorite dipping sauce.

It is important to note that microwaving gyoza may result in a loss of crispiness, and they may become soggy, especially if cooked from frozen. Therefore, if you are looking for a crispy texture, it might be better to pan-fry or steam the gyoza using alternative methods.

Use a plate propped up by a wire rack

If you don't have a steamer, you can use a wire rack to prop up a plate to cook your gyoza. This method is easy to set up and effective for cooking your dumplings.

First, fill a pot or wok with a few inches of water. You want to add enough water so that when you place your wire rack at the bottom, the water doesn't touch the plate or dish that you'll be placing on top of the rack. Ensure you use a heat-safe ceramic plate that fits just inside your pot, propped up on the wire rack.

Before adding your gyoza, brush the plate with a thin layer of oil or line it with parchment paper or cabbage leaves to prevent sticking. Space out your gyoza on the plate so they cook evenly and don't stick together.

Then, bring the water to a boil and put a lid on your pot or wok. Let the gyoza steam for about 10 minutes. When they're done, carefully remove the plate from the pot—it will be hot!—and enjoy your gyoza with your favorite dipping sauce.

Use a plate propped up by aluminium foil

If you don't have a steamer, you can use a plate propped up by aluminium foil to cook your gyozas. This method involves using a pot or wok filled with a few inches of water, into which you place three equally-sized balls of scrunched-up aluminium foil. These balls of foil will act as a rack to hold up a plate or dish, so make sure they are big enough to elevate it inside your pot or wok of choice. Place the plate on top of the foil balls, ensuring that the water doesn't touch the plate.

Before adding your gyozas, prep the plate by brushing it with a thin layer of oil or lining it with parchment paper or cabbage leaves. This will prevent your gyozas from sticking to the plate. You can also use lettuce leaves as an alternative to cabbage leaves.

Next, place your gyozas on the plate, leaving some space between them so they don't stick together. Bring the water to a boil, then put a lid over your pot or wok and let the gyozas steam for about 10 minutes, or until cooked through.

Once they're done, carefully remove the plate from the pot as it will be very hot. Enjoy your gyozas with your favourite dipping sauce!

Steam-fry gyoza in a pan

If you want to cook gyoza without a steamer, you can steam-fry them in a pan. Here's a step-by-step guide:

Step 1: Heat Oil in a Pan

Pour about 1 tablespoon of cooking oil into a pan with a lid. Set the pan on the stove burner and heat the oil over medium heat. Swirl the oil around to coat the entire pan evenly. You can use any cooking oil of your choice for this step.

Step 2: Fry the Gyoza

Place the gyoza in the pan, ensuring they are evenly spaced apart. Allow them to fry for 1-2 minutes until the bottoms turn golden brown. Use a spatula to lift and check the colour before proceeding to the next step. You can cook frozen gyoza directly without thawing them first.

Step 3: Add Water to the Pan

Add water to the pan to cover the bottom third of the gyoza. If you are cooking fresh gyoza, use less water—only about 2-3 tablespoons.

Step 4: Steam the Gyoza

Turn the stove to medium-high heat so the water starts to evaporate. As soon as you see steam rising from the water, cover the pan with a lid. This will trap the steam inside and cook the gyoza through.

Step 5: Cook Until Done

Fresh gyoza will take about 6 minutes to cook, while frozen gyoza will need closer to 10 minutes. You can check if they are done by cutting into one of the gyoza and peeking inside to ensure the filling is hot throughout.

Step 6: Crisp the Wrappers (Optional)

Once the gyoza are cooked, you can remove the lid and continue heating them for an extra minute or so. This optional step will make the gyoza wrappers extra crispy. Fry them until the water evaporates completely, then serve.

Make a chopstick rack

If you want to cook gyoza without a steamer, you can make a chopstick rack. Here's a detailed guide on how to make one:

Firstly, select a pot with a diameter shorter than the chopsticks you will be using. Place two chopsticks across the top of the pot, positioning them about half an inch apart from each other. Balance the dumplings on the chopsticks, spacing them out to ensure even cooking. You can usually fit around 4-5 dumplings on a chopstick rack.

Next, pour water into the pot to a depth of about half an inch and place the pot on your stove. Turn the heat to high and bring the water to a rolling boil. The steam from the water will cook the dumplings.

Once the water is boiling, place a lid on top of the pot. It's okay if the lid doesn't fit tightly, as the steam will still cook the dumplings. Let the dumplings steam for about 10 minutes. After this time, carefully remove the lid and check if the dumplings are cooked by tearing one open – the filling should be hot. If the dumplings are frozen and still feel cold, put the lid back on and steam for another minute or two.

In addition to steaming, you can also use a chopstick rack to cool down your freshly baked goods. The shape of the chopsticks mimics the columns of a cooling rack, allowing cool air to circulate around your pastries. When using chopsticks as a cooling rack, opt for sturdy, high-quality chopsticks made of metal, bamboo, dense plastic, or smooth, polished wood. These materials will provide better support and reduce the risk of splinters.

If you are cooling larger items, you can create a crosshatch pattern by layering another set of chopsticks perpendicular to the first set, providing additional support and stability. Make sure to set up the chopstick rack on a flat surface to prevent it from rolling away, although the weight of the food should be enough to hold it in place.

Frequently asked questions