How to Cook Frozen Gyoza Perfectly
About this recipe
Frozen gyoza can be a quick meal solution, but cooking them perfectly can be a bit tricky. In this video, Yoshimi from Tokyo Kitchen shows you how to achieve that ideal crispy bottom while ensuring the filling is cooked through. This method is straightforward and perfect for those busy days when you want something tasty without a lot of fuss.
Ingredient notes
- Use 2 tablespoons of vegetable oil for frying.
- You'll need about 1/3 cup of water to steam the gyoza.
- For the dipping sauce, mix 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and a little chili oil.
Tips from TOKYO KITCHEN's video
- Start by heating the pan with vegetable oil before adding the frozen gyoza, placing them with the front line facing down.
- Cover the pan to steam the gyoza until the water boils, then reduce the heat to medium for 5 minutes.
- After the water evaporates, add more oil to crisp the bottom and cook for an additional 2-3 minutes.
- If the gyoza are sticking, use a spatula to loosen them before flipping.
No life story here — the video and the recipe are the whole point. All credit to TOKYO KITCHEN: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat a frying pan and add 2 tablespoons of vegetable oil.
- 2
Place frozen gyoza in the pan with the front line facing down.
- 3
Add about 1/3 cup of water to the pan.
- 4
Cover and cook over medium-high heat until the water boils.
- 5
Once boiling, reduce the heat to medium and cook for 5 minutes.
- 6
Remove the lid and continue cooking until almost all the water has evaporated.
- 7
Add 1 tablespoon of vegetable oil to the pan to crisp the bottom of the gyoza.
- 8
Cook for an additional 2 to 3 minutes until the bottom is crispy.
- 9
Check if the gyoza is sliding easily in the pan; if not, use a spatula to loosen it.
- 10
Carefully flip the gyoza onto a plate, being cautious of hot oil.
- 11
Prepare a dipping sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and a little bit of chili oil.
Heads up — we had to guess a little:
- The quantity for chili oil was inferred based on common dipping sauce ratios.
Credit where it's due: this recipe was transcribed from TOKYO KITCHEN's original video on YouTube. Follow them there — it's their dish.
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