Yaki Gyoza
焼き餃子 or やきギョウザ
The traditional Gyoza style.
I’m a fan of yaki gyoza (焼き餃子) - or pot-stickers. Pan fry. Then cover, add water and steam. And then take the lid off and fry a bit longer. Makes for the perfect juicy and crispy gyoza.
To pan-fry the gyoza…
Heat frying pan and add sesame oil. Cook on a medium heat.
Add gyoza to the pan when it’s sizzling hot.
After 5 minutes or so, or when the gyoza bases are brown and crispy, sprinkle with some sesame oil.
After the oil, pour in some boiled water (no more than 1/3 cup at a time) and cover to steam for 5 minutes or so.
Open the lid and cook until any remaining water evaporates.
Sprinkle some sesame oil. Remove from the heat when the base of the gyozas are brown and crispy. Amp the heat if you need to.
Use a spatular to turn out the gyoza with their crispy base facing up. Serve!
