What makes the perfect gyoza? Is it really the filling or is it the wrapper? We’d like to argue that it’s the latter. When describing the perfect gyoza, it can be a range of delicious fillings, from vegetarian, classic, to something adventurous like kaldereta gyoza, but what about the wrapper? The perfect gyoza wrapper is described the same way across the board: chewy, crunchy, and sealed so perfectly that no sauce or juice escapes that tasty pouch.
If you’re curious about how to make the perfect gyoza, we have tips you will need to make perfect gyoza every time.
1 Choose the right wrapper.
There are usually three kinds of wrappers at your groceries: wonton, molo, or dumpling. What you need for gyoza are the round dumpling wrappers. These wrappers will give you that crunch you’re looking for. If you want the whole thing to be crunchy, you can deep fry them. If you’re deep-frying them, you can also just use wonton wrappers.
2 The only guaranteed way to get a chewy-crispy bite: make the dough yourself.
If you want the authentic bite of gyoza—which has to be both chewy and crunchy—there’s really only one way: make the dough from scratch. For a chewy texture, the dough for your gyoza needs to have enough starch in it and that means adding tapioca starch or wheat flour. There are no pre-made wrappers made this way. Don’t worry, we have a recipe, and it’s actually easy to make.
Plus, once you have made your gyoza, you can freeze the dumplings. So, whenever the craving for these Japanese dumplings hit, you have homemade but premade gyoza ready to cook. The best news is that frozen gyoza can be cooked in a pan on the stove straight from the freezer. No need to thaw!
3 The trick is to fry-steam it just right.
By just steaming it, you’ll get your typical texture—the kind you get with siomai. By just frying it, it all becomes crispy, there are no chewy parts, and the flavors are altered. To get that perfect chewy-crisp texture, the best way to cook gyoza is to both steam and fry it. The
Here’s what you need to do:
- 1 In a nonstick pan, pour about a tablespoon of oil and heat that up.
- 2 Add in about ten dumplings, one side lying flat, or standing upright. (Don’t overcrowd your pan!)
- 3 Pour in 1/2 cup water, and cover.
- 4 Cook for 6 to 8 minutes, or until the water has all turned into steam and the bottoms of each gyoza have fried to golden brown perfection.
There you go! You’ve just cooked the best ever dumplings at home!
Use this method for all your gyozas or even all your dumplings from now on! If you’re buying frozen gyozas or Korean mandu dumplings, this is also the best way to cook them. You’ll never need to dine out again for perfect dumplings.
Need help pleating the wrapper? Here’s an easy step-by-step guide.