What kind of pan makes "good" gyoza? "Good" = tasty. "Good" = Perfectly charred dumpling bottom. "Good" = dumpling skin that is cooked through (gyoza that has undercooked dumpling skin? I hate that!), moist(not dried out) and al-dente.
A stainless-steel pan definitely does NOT make the job of cooking gyoza easy. But with some patience, it can still be done.
Napa and Chicken Gyoza (锅贴)
Ingredients: napa cabbage, blanched, squeezed napa dry of excess moisture and finely shredded; ground chicken (I use Whole Foods organic ground dark chicken which has more fat content but less fatty than pork); dumpling skin wrappers; seasoning: soy sauce, salt, white pepper, sesame oil, cooking wine, minced ginger, water(Note: Adding water will make the filling juicy...believe me - this is a tip!); 1 egg as binder
Directions: In a heated pan, add some oil. When oil is warm, add in gyoza (bottom down) and do not turn the gyoza. Allow them to sizzle till bottom of the dumpling is slightly charred. While the pan is hot, add water till dumplings are partially submerged. Cover the pan and allow the steam to cook the dumpling skin and the filling inside the dumpling. When most of the water have evaporated away, use a flat metal spatula to remove the gyoza gently from the pan. Start the next batch.
Using a stainless-steel pan may make washing and cleaning more difficult after all the cooking. Gyoza can still turn out perfectly good in taste and looks. ^0^
Frankly, making wontons are so much easier - no need to do too much frying. In the coming weeks, I will be posting a video on wonton wrapping. Tune in soon!
Wontons, Dumplings
Wontons, Freezer- Friendly Food
Wonton Dumplings in Chicken Soup
Wontons, Dumplings in Singapore and Hong Kong
Tag: gyoza, dumpling
Oh! Isn't nice to have a good homemade dumplings, here I usually buy them frozen...kind of lazy to make them, but remember well when my mom use to make from scratch...yours look yummie, like the crispy ones :-)
ReplyDeleteOoh, your gyoza have that perfectly golden, crisp bottom. Yum yum!
ReplyDeleteIs there anyone who hates gyoza's? I love the browned bottom - it's a work of art to make a properly browned gyoza that is also perfectly steamed...i did have one time of perfection.
ReplyDeleteMy hubby loves gyoza...specially if it has a really spicy sauce..
ReplyDeletei haven't tried the homemade ones!
ReplyDeleteI love making gyoza, but most of the time I'm lazy and buy them in the local Asian market. When I make them at home, I usually do a spicy tofu filling.
ReplyDeleteYou add dark chicken, that's nutritious! Like the idea.
ReplyDeletelook yummy!! I love gzoya too!! anything pan-fried taste great!! wher is the dipping sauce?
ReplyDeleteSuperb! But... I still prefer steamed ones leh.
ReplyDeleteLooks yummy!
ReplyDeletelooks delicious, time for breakfast. :)
ReplyDeleteI want some please! :)
ReplyDeleteMine are here and here.
Perfect browned surface on your gyoza! The filling sounds delicious too. I have to try making these dumplings.
ReplyDeleteThose gyozas look perfectly cooked! Delicious!
ReplyDeletei love dumplings, i also make my own version =)
ReplyDeletethese look delicious. u're making me so hungry.
ReplyDeletei just had dinner, but now i'm hungry. THANKS.
ReplyDelete=D
I always use a nonstick pan for dumplings. How did you make it not stick and have such a gorgeous crust?
ReplyDeleteyour gyoza looks wonderful. i shld try making some real soon!
ReplyDeleteyou have been cooking a lot of great stuff recently. your gyozas are seared to perfection. I'm drooling!
ReplyDelete