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Panfried Dumplings
Gyoza
- Makes about
48
dumplings - Difficulty
Easy
By Amy Kaneko
Published 2017
When Shohei and I were living in Tokyo, all I ever had to do to get out of cooking dinner was to ask, “How about the gyoza place?” Tokyo’s back alleys are filled with tiny little restaurants; the gyoza place was one of these. I could never find it on my own in the warren of small restaurants and bars under the train tracks.
There is nothing better than a gyoza with a crispy bottom and a juicy filling and, if you like, beer. These tasty dumplings and beer are natural ma
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These were fun to make. Lots of chopping and wrapping involved, but I was able to get my guests to help.
It's important to follow the cooking instructions carefully. Our first batch we turned the gyoza offer to fry on both sides, and didn't give them enough chance to steam. As a result, both the filling and the wrapper ended up too dry. But by the time we cooked the second batch we had learned our lesson. A longer steaming time, and leaving them without turning, led to a succulent end result.