As you may have figured, I love Asian food. Any of it it. All of it. Dumplings are a staple, easy to make and so fucking good.
I love making gyoza because they’re pretty quick to throw together, but you can also use the meat for a bunch of different things if you get fed up wrapping the dumplings.
What you need:
To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat. Add as many dumplings as will fit in a single layer and cook until evenly golden brown on the bottom surface, about 1 1/2 minutes.
Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they’ve stuck to the bottom of the pan, until the water has evaporated and the dumplings have crisped again, about 2 minutes longer.
Enjoy!
I folded what I could tolerate, and packed the rest of the mix away into two bags. I laid out the gyoza onto a single sheet and placed the baking sheet into the freezer. Once frozen, transfer them into ziploc bags.
The extra meat I use for stir fries, noodle dishes, or even Asian style burgers!