crispy gyoza plate
I'm going to be honest here. I have gyoza on a regular basis, but I have only ever made them from scratch twice. That's not to say that they're too difficult to make (I mean, they're a little fiddly), but the ones I buy in the freezer section made by ITSU work wonders, and they're ready in less than 10 minutes.
Here, I've added a little pizzazz. I fry the gyoza and then give them a crisp skirt. Kinda like making one HUGE gyoza. What's not to love, right!?
Less than 10 minutes
I N G R E D I E N T S
- Frozen Gyoza (or make your own if you fancy the challenge)
- 1/2tbs Plain Flour
- 4tbs Water
- 1tbs Sesame Oil
M E T H O D
- Start by heating a frying pan over a medium heat.
- Add the sesame oil and allow to heat.
- Then add the frozen gyoza in a pattern around the pan. (You don't have to make a pattern, but it does make me feel fancy.)
- Fry for a couple of minutes until the bases are crispy, then cover with a large lid to steam for another couple of minutes to cook through.
- In a small bowl, whisk up the flour and water to make a slurry. Remove the lid and pour the mixture into the centre and around the gyoza, you don't want it to be too thick, try and swirl it around the pan to create a thin, even layer. Then fry for a couple of minutes until lovely and crisp.
- Grab a large plate and carefully flip the gyoza out. This is the trickiest part.
- Reach for your fork or chopsticks and dips and ENJOY!