seal the dumpling shut.Press the closed end
so that it will stand
upright in the pan.
22
As you prepare to cook the gyoza,
bring water to a boil in a kettle or
separate pan.
Oil and heat the pan, then arrange
the gyoza on the hot surface.
Use a thin pan
so heat will
transfer quickly.
Nonstick is
preferable.
After 3 minutes, or when
the bottoms begin to
brown, sprinkle the
dumplings with 1 to 2
teaspoons of oil.
After the oil, add 2
teaspoons of boiling
water. (Don’t use cold
water.) Cover the
pan and let the gyoza
steam, shaking the pan
so they cook evenly.
Keep an eye on the
dumplings. Only open
the lid when you’re con-
fident they’re done.
To finish, remove the lid,
allowing any remaining
water to evaporate, and
sprinkle with an addi-
tional 1 teaspoon of oil.
Pan
Frying
Gyoza
Use a high-heat frying oil. Peanut oil, grape seed oil or vegetable oil
are all good options. Sesame oil will add a unique depth of flavor.
23
To form the “blossom” shown below, cluster the
gyoza tightly in the pan. Sprinkle with oil. Once you
add oil to the dumplings, the sound will change.
After the oil, add 2 teaspoons of boiling water. (Never
use cold water, unless you want to create a delicate
connective crust, as shown on page 49. To do this, add cold water with ½ teaspoon of kyorikiko flour stirred in.)
“Flower
Blossom”
Pan
Frying
You can fuse all
the dumplings
into a single
impressive
tear-apart
piece.
Cover the pan and
let the gyoza steam,
shaking the pan so
they cook evenly.
To finish, remove
the lid and add
oil once again.
Once they’re cooked, transfer
the gyoza to a warm plate
and keep them uncovered so
they don’t get soggy. Serve as
soon as possible.
Other Cooking Techniques
Deep Frying: In a heavy pot or deep frying pan, heat 4 inches (10 cm) of oil to 375°F (190°C). Use a slotted spoon or spider
skimmer to carefully lower the gyoza into the hot oil. Cook, turning twice, until golden brown (3 to 4 minutes).
Simmering: Bring 4 cups stock or broth to a boil, then lower the heat to medium. Add gyoza one at a time and allow the
