This Is How To Cook Crunchy And Chewy Gyoza

Get the perfect bite!

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 how to make the perfect gyoza, we have tips you will need to make perfect gyoza every time.

ADVERTISEMENT - CONTINUE READING BELOW

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.

Those golden brown spots mean flavor and texture!
Photo by Patrick Martires

2 The only guaranteed way to get a chewy-crispy bite: make the dough yourself.

ADVERTISEMENT - CONTINUE READING BELOW

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.

The technique of making these delicious dumplings is actually quite easy!
Photo by At Maculangan

3 The trick is to fry-steam it just right.

ADVERTISEMENT - CONTINUE READING BELOW

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, you need to both steam and fry it. 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!

See Also

See Also
Jun 12, 2016

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.

ADVERTISEMENT - CONTINUE READING BELOW

Need help pleating the wrapper? Here's an easy step-by-step guide.

ALSO READ:

0
Comments. Join the discussion below!
RECOMMENDED VIDEOS
Comments
LATEST FOR YUMMY.PH

This New Cookbook Will Inspire You To Cook Like You're French

You don't need to be French to cook like the French.

Buttermilk Fried Fish Fillet Recipe

A touch of seasoning really makes a flavorful difference in this fried fish.

Know The Difference Between The Visayan Pochero And The Tagalog Pochero

There are more differences between these two dishes than just its origin.
Load More