How to Make the Best Pan Fried Gyoza at Home
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INGREDIENTS
- ⅓ cup oil
- ½ cup boiling water
Dough:
- 3 cups/360 grams all-purpose flour
- 1 teaspoon/5 grams salt
- 1 cup/240 milliliters water
Filling (mix in a bowl):
- 1.32 pounds/600 grams ground chicken thighs fillets
- ½ cup cilantro, chopped
- ½ cup scallion, chopped
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lemon zest
- 3 tablespoons sesame oil
- 4 tablespoons soy
- 2 tablespoons roasted pistachios
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sugar
Sauce (mix in a bowl):
- ½ cup soy
- ½ cup teriyaki
- 1 tablespoon sesame oil
- ½ scallion, chopped
- ¼ red chili pepper, chopped
INSTRUCTIONS
- Mix all the dough ingredients in a bowl and set aside for half an hour. Roll the dough to a thickness of 0.039 inches (1 mm). You can use a pasta machine for accuracy. Cut circles with a glass (about 2.75 inches/7 cm) and sprinkle a lot of flour on the dough circles to prevent them from sticking to each other.
- Heat oil in a pan and fry the gyoza for about 2 minutes. Add water, cover with a lid, and cook until the water evaporates.
MY NOTES
FAQ
Can I use a different type of meat for the filling?
Yes, you can use a different type of meat for the filling. Ground pork, beef, or turkey are popular alternatives to chicken. Each type of meat will bring its unique flavor and texture to the gyoza. Ensure the meat is finely ground and mixed well with the other ingredients for a cohesive filling. Adjust the seasoning if necessary to complement the new meat choice. Vegetarian options with finely chopped vegetables or tofu are also possible.
What can I use as a substitute for cilantro?
If you don’t have cilantro or prefer not to use it, you can substitute it with several alternatives. Fresh parsley is the most common substitute, providing a similar freshness without the distinct cilantro flavor. Other options include basil, mint, or a combination of green onions and flat-leaf parsley. Each substitute will offer a unique taste, so choose based on your flavor preference. These herbs will complement the gyoza filling well, maintaining a fresh and vibrant profile.
How do I know when the pan fried gyoza are fully cooked?
To know when the pan fried gyoza are fully cooked, observe the following signs: The bottoms should be golden brown and crispy after frying for about 2 minutes. When water is added and the gyoza are covered, they should steam for 5-7 minutes, or until the water evaporates. The wrappers will become translucent and tender. Cut one gyoza open to check that the filling is no longer pink and is hot throughout. Properly cooked gyoza will have a juicy, well-cooked filling and a crispy base.
What other dipping sauces can I serve with this pan fried gyoza?
You can serve various dipping sauces with this pan fried gyoza to enhance their flavor. Classic soy sauce mixed with vinegar is always a favorite. For a tangy twist, try ponzu sauce. Sweet chili sauce offers a sweet and spicy option, while ginger soy sauce adds a fresh kick. Sesame dipping sauce provides a creamy, nutty
Can I use store-bought wrappers?
Yes, you can use store-bought wrappers instead of making dough from scratch. Store-bought gyoza wrappers are convenient and save time while still delivering great results. Simply fill them with your desired filling and seal the edges. Look for wrappers labeled “gyoza” or “potsticker” in Asian grocery stores or the international section of your local supermarket. They come in various sizes, so choose the ones that best fit your recipe. Store-bought wrappers are a practical and tasty alternative to homemade dough.
What type of oil is best for these pan fried gyoza?
For frying gyoza, vegetable oil or canola oil are the best choices. Both oils have a high smoke point, which is ideal for achieving a crispy, golden exterior without burning. Sesame oil can also be used for extra flavor, but it has a lower smoke point, so it’s best used in combination with vegetable or canola oil.
How many gyoza does this recipe make?
The number of gyoza this recipe makes can vary based on the size of the wrappers and the amount of filling used. On average, a standard recipe yields about 24 to 30 gyoza. If you’re using smaller wrappers, you might get more, while larger wrappers will yield fewer. To get a precise count, follow the recipe’s instructions on the amount of filling and wrapper size. Adjust your ingredients as needed if you want to make more or fewer gyoza.
Can I bake the gyoza instead of frying them?
Yes, you can bake gyoza instead of frying them. Preheat your oven to 400°F (200°C) and place the gyoza on a baking sheet lined with parchment paper. Lightly brush or spray them with oil for a crispier texture. Bake for 15-20 minutes, or until the gyoza are golden brown and crispy. Baking is a healthier alternative to frying, though the texture might be slightly different, but they will still be delicious!
