Servings: 2 servings
Equipment
Ingredients
Pan-Frying Method
- 1 tablespoon oil
- frozen gyoza
- 4 tablespoons water
Steaming Method
- frozen gyoza
- Oil, for greasing the steamer basket or line the bottom with perforated parchment paper
Procédé
Pan-Frying Method
- Heat a skillet over medium-high heat with 1 tablespoon of oil.
- Add the frozen gyoza straight from the freezer and cook for 2 minutes, without turning, until the bottoms are golden.
- Pour 4 tablespoons of water into the skillet, then cover.
- Let boil for 2 minutes so the gyoza finish cooking.
- Uncover and cook for up to 1 more minute, until any excess water has evaporated.
- Serve the gyoza hot.
Steaming Method
- Bring water to a boil in a saucepan.
- Lightly oil the steamer basket.
- Remove the frozen gyoza from the freezer and arrange them in the steamer basket.
- Place the basket over the saucepan of boiling water.
- Steam for about 15 minutes.
- Serve the gyoza hot.
Notes
I based this in part on the method described by Ajinomoto. The difference is that they thaw the gyoza before steaming; personally, I’ve never done that with frozen gyoza.
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