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Crispy Pan Fried Dumplings: The Ultimate Guide to Perfect Gyoza Recipe

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This recipe guides you through making crispy pan-fried dumplings, also known as gyoza, from scratch. Learn how to prepare the dough, create a flavorful pork and vegetable filling, expertly fold and pleat the dumplings, and then pan-fry them to golden, crispy perfection with a delicious dipping sauce.

Ingredients

Scale

Dough

  • 3 cups all-purpose flour, plus more for dusting
  • 1 cup warm water (about 110°F)
  • 1/2 teaspoon salt

Filling

  • 1 pound ground pork (or ground chicken/turkey for a lighter option)
  • 1 cup finely chopped Napa cabbage
  • 1/2 cup finely chopped green onions
  • 1/4 cup finely chopped shiitake mushrooms (optional)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt (or to taste)

Cooking

  • 2 tablespoons vegetable oil (or canola oil)
  • 1/2 cup water

Dipping Sauce

  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili oil (optional)
  • 1/4 teaspoon minced ginger (optional)
  • 1/4 teaspoon minced garlic (optional)

Instructions

  1. Make the dough: In a large bowl, whisk together the flour and salt. Gradually add the warm water while mixing with a wooden spoon or your hands until a shaggy dough forms.
  2. Knead the dough: Turn out the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Adjust flour or water as needed to achieve the right consistency.
  3. Rest the dough: Form the dough into a ball, place in a bowl, and cover with a damp cloth or plastic wrap. Let it rest for at least 30 minutes to relax the gluten.
  4. Prepare the cabbage: Finely chop Napa cabbage. Optionally blanch briefly in boiling water for 30 seconds, drain, and squeeze out excess water to prevent sogginess.
  5. Make the filling: In a large bowl, combine ground pork, chopped cabbage, green onions, shiitake mushrooms (if using), soy sauce, sesame oil, grated ginger, minced garlic, sugar, white pepper, and salt. Mix thoroughly with your hands or a spoon.
  6. Season taste test: Take a small spoonful of filling and cook it in a pan or microwave until done. Taste and adjust seasoning if necessary.
  7. Divide and roll dough: After resting, lightly flour your surface. Divide dough in half, roll one half into a 1-inch diameter rope, then cut into 1-inch pieces (about 20-25 pieces per half).
  8. Form wrappers: Flatten each piece with your palm then roll into thin 3-4 inch diameter circles, keeping the edges thinner than the center.
  9. Fill and fold dumplings: Place about 1 tablespoon filling in center of wrapper. Fold in half to form a half-moon shape, pinch edges starting from one end to create pleats, sealing firmly. Moisten edges with water if needed.
  10. Repeat forming dumplings: Continue with remaining dough and filling, placing finished dumplings on a floured baking sheet to prevent sticking.
  11. Heat oil: Heat vegetable oil in a large non-stick skillet over medium heat.
  12. Fry dumplings: Arrange dumplings flat-bottom side down in skillet without overcrowding. Cook 2-3 minutes until bottoms are golden and crisp.
  13. Steam dumplings: Carefully pour 1/2 cup water into skillet. Immediately cover skillet and reduce heat to low. Steam dumplings for 8-10 minutes until water has evaporated and dumplings are cooked through.
  14. Crisp again: Remove lid, increase heat to medium, and cook 1-2 more minutes to re-crisp bottoms.
  15. Serve dumplings: Remove dumplings carefully and serve immediately with dipping sauce.
  16. Prepare dipping sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, chili oil (optional), minced ginger (optional), and minced garlic (optional). Stir well and adjust to taste.

Notes

  • Blanching the Napa cabbage removes excess moisture and prevents soggy filling.
  • Kneading the dough well is key to achieving tender yet chewy wrappers.
  • Sealing edges with a bit of water helps prevent dumplings from opening during frying and steaming.
  • Cook a small amount of filling before assembly to adjust seasoning accurately.
  • Don’t overcrowd the pan to ensure even cooking and crispiness.
  • Use a non-stick skillet to prevent dumplings from sticking and tearing.
  • The pleating technique not only looks attractive but helps seal the filling inside properly.
  • Dipping sauce can be customized with chili oil or fresh ginger and garlic for added flavor.

Keywords: Gyoza, Dumplings, Pan-fried dumplings, Japanese appetizers, Pork dumplings, Homemade dumplings, Crispy dumplings, Asian cuisine

Find it online: https://zarameals.com/crispy-pan-fried-dumplings-the-ultimate-guide-to-perfect-gyoza-recipe/