Crispy pan-fried gyoza
The Japanese yaki-gyoza method combines frying and steaming for two textures in the same bite.
Instructions
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Prepare the sauce
Mix the soy sauce, rice vinegar, sesame oil and, if you like, chili oil. Set it aside while you cook the gyoza.
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Brown the base
Heat a non-stick pan over medium-high heat. Add the oil and place the frozen gyoza flat-side down. Leave them until the base turns golden.
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Steam ⏱ 4 min
Pour the hot water down the edge of the pan and cover immediately. Reduce the heat to medium and cook until the filling is well heated through and the wrapper turns translucent.
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Recrisp the crust
Lift the lid and let the remaining water evaporate completely. Cook a little longer, without moving the gyoza, until the base turns crispy again.
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Serve immediately
Turn the gyoza out onto a plate browned-side up and serve them right away with the quick sauce.
Good to know
Do not thaw the gyoza beforehand. The amount of water varies slightly with their size. The bottom of the pan should be covered, not flooded. For safety, meat or seafood fillings must reach at least 75°C in the center.
Frequently asked questions
What is the yaki-gyoza method?
It is the Japanese method that combines frying and steaming, for two textures in the same bite. The base browns in the pan, then the filling steams with hot water.
Do I need to thaw gyoza before cooking?
No, they go into the pan frozen, flat-side down. The Marumatsu Shrimp Gyoza brown first, then steam with 120 ml of hot water for about 4 minutes.
How do I make the gyoza base crispy again?
After steaming, lift the lid and let the remaining water evaporate completely. Cook a little longer without moving the gyoza, until the base turns crispy again.
What temperature should shrimp gyoza reach?
A meat or seafood filling must reach at least 75°C in the centre. Only then are they safe to serve, turned out browned-side up.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Crispy pan-fried gyoza
Crispy pan-fried gyoza
The Japanese yaki-gyoza method combines frying and steaming for two textures in the same bite.
Notes
Do not thaw the gyoza beforehand. The amount of water varies slightly with their size. The bottom of the pan should be covered, not flooded. For safety, meat or seafood fillings must reach at least 75°C in the center.
