Pan-Seared Gyoza: Crispy Perfection

Gyoza are plump Japanese dumplings, usually filled with ground pork, cabbage, chives, ginger and garlic. They are similar to Chinese potstickers but differ in the way they are wrapped—gyoza have very thin wrappers sealed with signature pleats. Gyoza can be steamed, pan-fried or deep-fried. To pan-sear gyoza, you will need a lidded non-stick, carbon steel or cast-iron pan. First, brown the bottom of the dumplings in oil, before adding a small amount of water and covering the pan to steam them. Finally, remove the lid and allow the water to cook off.

Use a non-stick, carbon steel or cast iron pan

To pan-sear gyoza, you will need a lidded non-stick, carbon steel, or cast-iron pan. The benefit of using a non-stick pan is that it is replaceable and inexpensive. However, non-stick pans tend to degrade after heavy use, so they may not be suitable for commercial kitchens. If you are using a non-stick pan, ensure that it is not heated above medium-high heat, as this can cause the Teflon coating to break down and create toxic fumes.

For carbon steel and cast-iron pans, these options are more durable and suitable for commercial use. Carbon steel is functionally identical to cast iron but is less brittle and heavier. To use these pans for gyoza, ensure that they are well-seasoned before use.

When pan-searing gyoza, the goal is to create a crispy, golden-brown crust on the dumplings while avoiding overcooking, which can cause the wrappers to become sticky. Here is a step-by-step guide for using a non-stick, carbon steel, or cast-iron pan to pan-sear gyoza:

• Heat a small amount of vegetable, canola, or neutral oil in your pan over medium to medium-high heat.
• Place 5-15 gyoza in the pan with the flat side down, ensuring they are not overlapping.
• Sear the gyoza for 2-3 minutes, until the bottoms are golden brown.
• Add a small amount of water to the pan, just enough to cover about one-third to one-quarter of the height of the gyoza. Be careful, as adding water to the hot oil may cause splattering.
• Cover the pan with a lid and steam the gyoza for 3-5 minutes, or until the water has mostly evaporated and the wrappers have softened.
• Remove the lid and increase the heat to medium-high. Allow the gyoza to cook for an additional 1-2 minutes, or until the bottoms are crisp to your liking.
• Serve the gyoza immediately with a dipping sauce.

Note: If you are using frozen gyoza, let them sit at room temperature for 3-5 minutes before cooking. Additionally, if you are cooking multiple batches, wipe the pan clean between batches.

Brown the gyoza first

To get the perfect gyoza, you'll want to brown the bottom of the dumplings first. To do this, heat a non-stick frying pan with a tablespoon of vegetable oil or a mix of sesame oil and cooking oil. Brush off any excess cornflour from the bases of the dumplings and place them in the pan. Fry the gyoza on one side only, until the bottoms turn golden brown. This should take around two minutes.

Add a small amount of water to steam

Once you've seared the gyoza and they have a crispy, golden-brown bottom, it's time to add a small amount of water to the pan and steam them. This step is crucial as it ensures the filling is cooked through and the wrappers are softened.

For this step, you'll want to add enough water to come just under a quarter of the way up the gyoza. This is roughly about 1/2 cup of water, depending on how many gyoza you have in the pan. Cover the pan with a lid and let the water cook away until the pan is dry and the gyoza wrappers have completely softened. This should take around 3 to 5 minutes.

If the water evaporates before the gyoza are done, simply add a bit more water to the pan and continue steaming. It's important to keep an eye on the pan to ensure the gyoza don't stick or burn.

Once the water has cooked off, remove the lid and let the gyoza continue cooking for another minute or two. This will give them a chance to crisp up again and develop that delicious, signature texture.

Finally, serve your freshly pan-seared gyoza immediately with your favourite dipping sauce. Enjoy!

Don't overcook

Gyoza, Japanese potstickers, are a popular dish made with a filling of minced meat and vegetables wrapped in a thin dough. While gyoza has a delicious flavour, it can be tricky to tell when it is cooked correctly. The key to making sure your gyoza is cooked perfectly is to understand the signs that indicate it is cooked.

How to Know if Gyoza is Overcooked

When cooking dumplings, it is important to know when they are cooked so that they are not undercooked or overcooked. To know when dumplings are cooked, inspect the dumplings' colour and texture. Cooked dumplings should be a golden brown colour and have a slightly crisp texture. If the dumplings look pale, they are likely undercooked. If they are too dark, they may be overcooked.

Additionally, test the dumplings by piercing one with a fork. If the dumpling is cooked, the juices should be clear. If the juices are cloudy, the dumplings are likely undercooked. If the fork pierces the dumpling without any resistance, the dumplings are likely overcooked.

Tips to Avoid Overcooking Gyoza

• Gyoza typically take a few minutes to cook. This is due to the thin wrapper and finely chopped filling.
• If you are cooking from frozen, let the gyoza sit at room temperature for 3-5 minutes before cooking.
• If you are cooking in batches, increase the oil and keep a close eye on the gyoza.
• Gyoza are best stored in the freezer before they are cooked. If you cook and then freeze, they will lose their crispness and become soggy and too soft.
• If you are making a large batch, you can make the filling, portion it and freeze it uncooked. You can also make the gyoza and freeze them uncooked.
• If you are cooking from frozen, add a second batch of water after the first batch evaporates.

Use cornflour or potato starch to prevent sticking

To prevent sticking, sprinkle cornflour or potato starch on a rimmed sheet pan or two. This will prevent the finished gyoza from sticking to the pan. If your gyoza seem to be sticking to one another, sprinkle each layer with potato or cornstarch.

When preparing the gyoza, place a wrapper in the palm of your hand and spoon about 1½ teaspoons of the filling into the centre. You don't want the filling to run to the edges, but you also don't want it sitting in a fat clump in the middle. Dip your finger into the water and run it along the perimeter of one half of the wrapper. Now fold the wet edge of the wrapper over to meet the dry edge.

Crimp the edges together at one corner, then proceed around the dumpling, using your finger to push the dough into little pleats on one side and pressing them against the other side to seal it. Place the gyoza on the sheet pan as you finish them.

When pan-searing the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. Heat 1 tablespoon of neutral oil in the pan over medium heat. When hot, add 10 to 15 gyoza, flat-side down, and cook until browned on the bottoms for 2 to 3 minutes.

Add enough water to come just under a quarter of the way up the gyoza (about ½ cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely (3 to 4 minutes). Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them. Serve immediately with the dipping sauce and additional chilli oil.

Frequently asked questions