Enjoy delicious pan-fried gyoza with a golden brown base, finished with aromatic black garlic oil seasoning and a sprinkle of roasted seaweed. Simple to prepare in a frying pan, these gyoza make a convenient appetiser, snack, or quick meal that is packed with savoury flavour.
Ingredients
-
Japanese Prawn/Chicken Dumplings Gyoza
- Ebara Age Ninniku Abura Black Garlic Oil Seasoning
- Nagai Roasted Seaweed Nizami Nori
-
Cooking Oil
- Water
Instructions
- In a frying pan, heat oil over medium heat. Place the gyoza in the pan and cook for about 1 minute.
- Pour in enough water to reach about 1/3 of the gyoza’s height. Cover with a lid and cook until the water has evaporated.
- Remove the lid and continue frying until the bottom of the gyoza is golden brown.
- Remove the gyoza and place them on a serving plate. Drizzle with black garlic oil seasoning and finish with a sprinkle of roasted seaweed.
Tips for Black Garlic Gyoza
Avoid overcrowding the pan so the gyoza can cook evenly and develop a nicely browned bottom.
Make sure the water reaches only about 1/3 of the gyoza’s height to prevent them from becoming too soft.
Keep the lid on while the water is cooking off to help steam the gyoza thoroughly.
Once the water has evaporated, remove the lid and let the gyoza fry until the bottom is golden brown.
What to Serve with Black Garlic Gyoza
Gyoza makes a great appetiser, snack, or quick meal on its own, but you can also serve it with steamed rice, Japanese-style noodles, or a simple salad for a more complete meal. Pair it with a dipping sauce such as soy sauce, black vinegar, or chilli oil for extra flavour. A side of miso soup or edamame also complements the gyoza nicely.
FAQ
1. How do I get crispy-bottomed gyoza?
After steaming the gyoza with water, remove the lid and continue frying until the remaining moisture has evaporated and the bottoms turn golden brown.
2. How much water should I add?
Add enough water to reach approximately 1/3 of the gyoza’s height. This provides enough steam to cook the gyoza without making them overly soft.
3. Can I use other seasonings instead of black garlic oil?
Yes. You can drizzle the gyoza with chilli oil, sesame oil, or your favourite Japanese-style sauce for a different flavour.
4. What can I use instead of roasted seaweed?
You can substitute roasted seaweed with sesame seeds, chopped spring onion, or bonito flakes.
