Cooking frozen gyoza is one of those things that should be super easy to do, but sort of isn’t. I know I’m not the only person in the world that has followed the frozen gyoza directions perfectly only to get soggy results. I’m writing this for everyone that has ever tried to make gyoza’s and been bummed out with the final product. For the record, this is not how to make gyozas, this is how to cook pre-made frozen gyozas.
With my newfound time, and kids being home for lunch, I dedicated more time than any one person should, to cooking awesome frozen pre-made gyozas. I will give the exact times, the exact method I do, and exact gyozas I use. I use the pan-fry and then steam method they say on the bag, but in my opinion the times are way off for me. I’m not saying that they are trying to make cook times shorter than they are, I’m just saying in my reality they are too short to get good crispy and cooked gyozas.
Tips for cooking Frozen Gyozas
- Use a lid – When I started cooking I was always lazy when it came to using a lid. I would always ignore the “use a lid” or “cover the pot” instruction. With frozen gyozas I would tell you that a lid is a must have. You are steaming, so with no lid, you really aren’t steaming.
- Wipe vegetable oil on pan first – I wipe the vegetable oil on the pan after pouring in to get an even coat on the pan.
- Don’t crowd the pan with too many gyozas – If you add a ton of gyozas you are going to be crowding the pan, and you gyoza’s will take longer to cook. My rule of thumb is your gyoza has to be fully in contact with the bottom of the pan, and the pan has to be directly over the heat.
There you have it, this is my favorite way to cook great tasting frozen gyoza. If you are want to pair this with a soup, then I suggest Kitsune udon. It is quick to make, and tastes great.
Cooking Frozen Gyoza
- Non-stick Pan with lid.
- 1 tbsp Vegetable oil
- 4 tbsp Water
- 20 Frozen Gyozas
- Add 1 tbsp of vegetable oil to a non-stick pan, and swirl around the oil to coat the entire pan with oil. I use a paper towel to wipe the oil around.
- Put the pan on medium-high heat.
- Add your frozen Gyozas to your pan. Be sure not to crowd the pan, make sure all Gyozas are touching the bottom of the pan.
- Fry for 4 minutes. You want the bottom of the Gyozas to have an almost burned feel, that means they will be crunchy!
- Add 4 tbsp of water to your pan. I would be careful here, as water onto hot oil will splash. I like to add the water to the side of the pan to avoid oil splashing, and I do 1 tbsp of water at a time too.
- Immediately cover the pan with your lid, and reduce the heat to medium-low. Cook for an additional 5 minutes.
- Your Gyozas should be done, but I like to check one of them by cutting it. If it is hot inside then you are good to go.