Fried Gyoza

Introduction
Gyoza is a Japanese version of dumpling. It’s juicy on the inside, a golden brown and crispy base, and flavorful aroma dish.

Ingredients

• Gyoza
• Oil
• Water

Directions

1. Put some oil in, about 1 tbsp.
2. Slowly place the Gyoza in. (Don’t put them too close).
3. Don’t put them too close together.
4. Then, turn on the stove, let it a little warm.
5. After that, turn the stove’s heat to medium-high, then pour in the water that half-submerge the gyoza. (Avoid pour too much water, because this will make them too soft and become mushy).
6. Put the lid on.
7. Let it cook about 3-4 minutes.
8. Turn the heat to low once the water is boiling.
9. When the water is cooked off, take the lid off, slightly move the gyoza to prevent them from sticking to the pan.
10. Continue to cook them for 1-2 minutes, in the time being, add 1 tbsp of oil to make the gyoza extra crispy.
11. Then, put the lid on for another 30 seconds or so, until the oil is absorbed, and the gyoza get crispy.
12. Put all of them up and look underneath.
13. If they look golden brown, it means you nicely done the cook.
14. Let them be cooked for another 1-2 minutes.
15. Lastly, turn the stove off.
16. Make yourself a dipping sauce with 1 tbsp of vinegar, you may enjoy your meal now.