Tillie Doyle
Gyoza, a popular Chinese dumpling, can be cooked in a variety of ways, including steaming, boiling, and frying. This article will focus on how to steam gyoza in a pan, a method that results in a crispy bottom and tender top. The process involves heating oil in a skillet or non-stick pan, placing the gyoza seam-side up, and then adding water to create steam and cook the dumplings through. The number of gyoza placed in the pan at once may vary, but it is important to ensure they are not overcrowded, with the goal of achieving an even golden brown colour.
How to steam gyoza in a pan
| Characteristics | Values |
|---|---|
| Pan type | Skillet or non-stick pan |
| Oil type | Vegetable oil or canola oil |
| Oil quantity | 1 tablespoon |
| Number of gyoza | 10 or a number that fits without overcrowding the pan |
| Gyoza placement | Seam-side up |
| Cooking time | 1-2 minutes |
| Water quantity | 1/3 cup |
| Cooking with lid | Yes |
| Steaming time | 3 minutes |
| Final cooking time | 1-3 minutes |
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What You'll Learn
Use a non-stick pan
To steam gyoza in a non-stick pan, start by heating the pan over medium heat. Drizzle vegetable oil into the pan—about one tablespoon should be enough. Once the oil is hot, add about 10 gyoza, with the seam-side up. Make sure not to overcrowd the pan.
Let the gyoza cook for around 1 to 2 minutes, moving them around in the pan, but always keeping the bottoms down. Once the bottoms are golden and crispy, add 1/3 cup of hot water to the pan and immediately cover it with a lid. Be cautious, as the water may splatter with the oil.
Let the gyoza steam for about 3 minutes, then remove the lid. There should still be a little water left in the pan. Let the gyoza continue to cook until the water has mostly gone and the bottoms are crispy again, which should take around 1 to 3 minutes. For a crispier finish, swirl the pan regularly.
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Sear the gyoza base for a crispy texture
Gyoza are Japanese pan-fried dumplings, which are the Japanese version of Chinese dumplings called jiaozi. They are typically juicy and tender inside, with a crispy bottom.
To achieve a crispy texture, you can sear the gyoza base using the following steps:
First, heat a non-stick skillet or carbon steel pan over medium to medium-high heat. It is important to ensure the pan is hot before adding the oil. Use a neutral oil such as avocado oil, or sesame oil for extra flavour. You can also mix a small amount of sesame oil with another neutral oil. Swirl the oil to coat the pan evenly.
Next, place the gyoza flat side down in a single layer, leaving space between each dumpling so they don't touch. Sear the gyoza for about 2-3 minutes, until the bottom turns golden brown. You can then proceed to steam the gyoza by adding water to the pan and covering with a lid.
If you want an even crispier texture, you can sear the gyoza on multiple surfaces. Simply turn them over and sear the other side, or try the "potsticker method" of double-frying.
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Add water and cover to steam
Once the gyoza's bottoms are golden, carefully add about 1/3 cup of hot water to the pan and close the lid. Be cautious during this step, as the water may splatter with the oil. Let the gyoza steam covered for about 3 minutes. The duration may vary depending on the type of gyoza and the level of doneness desired. For instance, frozen gyoza may require an additional minute of steaming time.
After steaming, remove the lid. There should still be a small amount of water left in the pan. Let the gyoza continue cooking until most of the water has evaporated and the bottoms are crispy again. This final step should take around 1 to 3 minutes.
Some recipes suggest leaving the dumplings untouched during this last phase. However, swirling or moving the gyoza around in the pan as they cook will give them a more evenly browned and crisp crust.
If you are using a bamboo steamer basket, the steaming process may take longer, ranging from 12 to 20 minutes. Ensure that the dumplings are arranged in the basket so that they are not touching, allowing the steam to circulate around each one.
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Steam for 3 minutes
Once the gyoza are in the pan, seam-side up, and sizzling away until their bottoms turn golden and crispy, it's time to add water to the pan and steam them. Carefully add about 1/3 cup of hot water to the pan and immediately close the lid. Be cautious during this step as the water may splatter with the oil. Now, let the gyoza steam for 3 minutes. This step ensures that the gyoza are cooked through and that the filling is cooked evenly. After 3 minutes, you will notice that there is still a little bit of water remaining in the pan. Let the gyoza continue to cook in the pan until most of the water has evaporated and the bottoms turn crispy again. This final step adds the perfect texture to your gyoza, giving them a crispy exterior while maintaining a tender top.
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Remove lid and cook until water evaporates
Once you have added the water to the pan, you will need to cover the gyoza and let them steam. The amount of time you steam them for will depend on whether your gyoza are frozen or fresh. Frozen gyoza will need to steam for 6-10 minutes, while fresh gyoza will take 3 minutes.
After the gyoza have steamed, it is time to remove the lid and cook until the water evaporates. This step is what gives the gyoza their signature crispy crust. You should swirl the pan regularly to ensure the gyoza get an evenly browned and crispy crust. This should take 1 to 3 minutes.
If you are using a bamboo steamer basket, you will need to spray it with non-stick cooking spray before filling it with dumplings. Make sure the dumplings are not touching and that the steam can circulate around each one. Put the lid on the basket and steam for 12-15 minutes. Steam frozen gyoza for 16-20 minutes.
If you want your gyoza to have golden, crispy bottoms, be careful not to overcrowd the pan. A large skillet should fit about 10 gyoza, but a smaller skillet may require fewer.
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