Steaming Gyoza: Using Your Rice Cooker For Perfect Results

Rice cookers are versatile appliances that can be used for steaming meats, vegetables, rice, and grains. They can also be used to steam gyoza, a type of Japanese dumpling. To steam gyoza in a rice cooker, you can preheat the cooker using the white rice mode, add oil, arrange the gyoza in a single layer, and add water before closing the lid and letting the cooking cycle finish. You can also place a bowl of dumplings in the center of the rice cooker with an inch of water and turn it on until it starts to steam.

Use the 'White Rice' mode to preheat the rice cooker

To steam gyoza in a rice cooker, you'll first want to preheat the appliance using the White Rice mode. This will ensure your cooker is at the right temperature to cook your dumplings effectively.

While the rice cooker is heating up, you can prepare your gyoza. If you're making them from scratch, you'll need to assemble the filling and wrappers, and then place them in a single layer in the rice cooker basket. If you're using frozen gyoza, you can skip the assembly step and simply arrange them in the cooker, flat side down.

Once your gyoza are prepared and the rice cooker has preheated, you can add a small amount of water—fill the rice cooking pot to the first line—and place the basket of gyoza inside. Close the lid and allow the cooking cycle to finish. Depending on the temperature of the water you use, this process should take around 5-10 minutes.

When the cooking cycle is complete, your gyoza will be ready to serve. You can garnish them with chopped green onions and roasted black sesame seeds for added flavour.

Use olive oil to prevent sticking

Using olive oil is a great way to prevent your gyoza from sticking to the rice cooker or to each other. Olive oil is a useful ingredient when preparing rice, and it can be used in the same way when steaming gyoza.

First, preheat your rice cooker using the white rice mode. Then, heat some olive oil in the cooker until it shimmers. Adding a teaspoon of olive oil will give off a wonderfully bright and earthy aroma, enhancing the flavour of your gyoza. It will also help to keep your gyoza from becoming stuck to the pan or each other.

When you add the olive oil to the hot rice cooker, it will slowly absorb into the dumplings as they cook. The oil will act as a coating around each dumpling, preventing them from sticking together. This method is similar to when you are cooking pasta and want to prevent the pasta from sticking together.

Using olive oil is a simple and effective way to ensure your gyoza are cooked to perfection and do not stick to the pan or each other. It will also add some extra moisture and flavour to your dish.

Add water to the cooker

To steam gyoza in a rice cooker, you'll need to add water to the cooker. Here's a step-by-step guide:

First, fill the rice cooking pot with water. If your rice cooker has a fill line, fill it to the first line. If you don't have a steam tray, you can place a bowl inside the rice cooker and fill the bowl with water instead. Ideally, you want about an inch of water in the bowl or the rice cooker.

If you're using a kettle, boil the water first. This will reduce your cooking time. If you're starting with room-temperature water, it may take around 10 minutes to start steaming.

Once you've added the water, you can move on to the next step of steaming your gyoza.

Steam for 30 minutes or until cooked through

Once you've filled the rice cooking pot with water to the first line and placed it in the rice cooker, added the basket of dumplings, and closed the lid, you can begin the steaming process. Depending on the temperature of the water you started with, the dumplings should be ready in 5-10 minutes. However, if you're making the dumplings from scratch and steaming them in the rice cooker, the whole process will take longer.

After you've added the basket of dumplings to the rice cooker and closed the lid, set a timer for 30 minutes. The dumplings should be steamed through by then. However, it's a good idea to check on them every so often to ensure they don't overcook.

If you're making the dumplings from scratch, first, combine the cabbage, green onions, garlic, jalapeno, ginger, and cilantro in a food processor until the cabbage is minced. Then, in a separate bowl, mix the pork, vinegar, soy sauce, sesame oil, salt, and pepper. Add the cabbage mixture to the pork mixture and stir until well blended.

Now you can start forming the dumplings. Place a wrapper on a cutting board and add 1 1/2 teaspoons of the pork filling to the center. Use a pastry brush to wet the edges of the wrapper with water, and then bring the edges up to form a point, pinching the sides together. Repeat this process until you've used up all the filling.

Finally, place the dumplings in a single layer in the rice cooker basket, add the basket to the rice cooker, and close the lid. Now you can start the timer for 30 minutes, checking on them occasionally to ensure they don't overcook.

Garnish with green onions and roasted black sesame seeds

Green onions and roasted black sesame seeds are a great way to add a nutty aroma and flavour to your gyoza dish. Roasting the sesame seeds is important as it intensifies their flavour, making them plumper and nuttier than raw seeds. You can find sesame seeds in a Korean or Asian grocery store, or in the international aisle of a general grocery store.

Green onions are a staple garnish in Korean cooking, and they are often used alongside sesame seeds. They add a fresh, savoury element to the dish. You can chop the green onions finely to sprinkle over the gyoza, or slice them for a more pronounced onion flavour.

To garnish your gyoza, simply sprinkle the chopped green onions and roasted black sesame seeds over the top of the dumplings. You can be generous with the garnish, as it will add flavour and texture to the dish. The green onions will add a pop of colour, too, making the dish more visually appealing.

Frequently asked questions