For company
Gyoza yaki — fried dumplings
Pan-fried dumplings with crisp lacy bottoms and steamed, juicy tops — humble, and utterly beloved.
Very well known, and fantastic anyway. Fold them badly the first ten times; nobody minds once they are in the pan.
Method
- 01
Mix the mince, squeezed cabbage, spring onion, garlic, ginger and seasonings and beat well until sticky.
- 02
Put a teaspoon of filling in each wrapper, wet the edge, fold in half and pleat one side against the flat side.
- 03
Heat 2 T oil in a non-stick pan and set the gyoza flat-bottom down in a tight circle. Fry 2–3 minutes until deeply golden underneath.
- 04
Pour in the cornflour slurry, cover immediately and steam 6 minutes.
- 05
Uncover and let the water cook away completely — another 2–3 minutes — until a thin lacy crust forms and crisps.
- 06
Invert onto a plate crust-side up and serve with the dipping sauce.
Keep cooking
