JAPANESE PAN FRIED GYOZA DUMPLINGS

What makes Japanese Pan Fried Gyoza Dumplings unique? Well, it’s the pan frying of course! Most dumplings are either boiled, steamed, or deep fried. But Japanese Pan Fried Gyoza Dumplings have all of these techniques. We start with the dumpling in some oil in a sauté pan, when the bottom starts to get crispy, we add some water and cover with a lid. This is the steaming part of the dumpling process, as the water cooks off, a crispy skin begins to form on the bottom of the Gyoza dumpling. Then we hit it with a touch more sesame oil for flavor, and get it nice and crispy. This is the secret to perfectly crispy Japanese Gyoza Dumplings. Don’t forget to dip into our delightfully sweet and sour gyoza sauce. How many orders can you eat? I can easily put away an order of pork and an order of veggie.