Читать книгу Gyoza: The Ultimate Dumpling Cookbook - Paradise Yamamoto - Страница 28

As you prepare to cook the gyoza,

bring water to a boil in a kettle or

separate pan.

Oil and heat the pan, then arrange

the gyoza on the hot surface.

Use a thin pan

so heat will

transfer quickly.

Nonstick is

preferable.

After 3 minutes, or when

the bottoms begin to

brown, sprinkle the

dumplings with 1 to 2

teaspoons of oil.

After the oil, add 2

teaspoons of boiling

water. (Don’t use cold

water.) Cover the

pan and let the gyoza

steam, shaking the pan

so they cook evenly.

Keep an eye on the

dumplings. Only open

the lid when you’re con-

fident they’re done.

To finish, remove the lid,

allowing any remaining

water to evaporate, and

sprinkle with an addi-

tional 1 teaspoon of oil.

Pan

Frying

Gyoza

Use a high-heat frying oil. Peanut oil, grape seed oil or vegetable oil

are all good options. Sesame oil will add a unique depth of flavor.

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