Better Gyoza Technique

Photo info: FUJIFILM X100T, 23mm, f/3.6, 1/80 sec, ISO3200
“Small Gyoza” Cedar Park, 2019

こんばんは。How’s it going?

This evening I cooked up some frozen gyoza for Bay and me to eat for dinner. Over the years, I’ve gotten better at cooking gyoza, which I’ll admit doesn’t take much skill, but it’s a fun way to cook them nonetheless.

Basically, I put a little oil in the pan, then arrange the gyoza flat side down, in a nice pattern. Spiral is always a nice-looking design. Next, I get the pan hot and sizzling, then add a centimeter or two of water and cover the pan so that the gyoza steam through. After a few minutes, take the cover off and continue cooking until the water has disappeared. If you like, you can add a little sesame oil to the pan for flavor.

Cook until the bottom of the gyoza are golden brown and a little crispy, then use a spatula to loosen them a bit from the pan. To serve them up, put a large plate upside down over the pan, then with the palm of one hand on the top of the plate and the other grabbing the handle of the pan, turn the entire production upside down so that the plate is on the bottom and the gyoza fall off the pan and onto the plate. The sizzling, golden-brown side will be facing up.

If all goes well, you should have something that looks like this:

"Gyoza and Dog" Cedar Park, 2017
Photo info: FUJIFILM X100T, 23mm, f/4.5, 1/60 sec, ISO3200
“Gyoza and Dog” Cedar Park, 2017
"Gyoza Dinner" Cedar Park, 2017
Photo info: FUJIFILM X100T, 23mm, f/3.6, 1/100 sec, ISO2000
“Gyoza Dinner” Cedar Park, 2017

For dipping, we use ponzu or shoyu, and maybe add some chili oil as well. Sometimes we’ll just use good rayu chili oil by itself. It’s so good!

"ラユ" Cedar Park, 2018
Photo info: FUJIFILM X100T, 23mm, f/5, 1/110 sec, ISO6400
“ラユ” Cedar Park, 2018

I hope you had a delicious day!


One thought on “Better Gyoza Technique

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.