Most gyoza recipes use chives or scallions, but for this challenge, I went with Japanese leeks (negi) for a twist. I used both the white and green parts to pack in extra flavor. This recipe originally appeared on my old blog as part of the spring challenge #LeeksonFleek.
There are four ways to cook gyoza, but today we’re focusing on yaki gyoza—the pan-fried kind. It’s super easy, just three steps: fry, steam, fry. Start by frying the gyoza until the bottoms are golden brown. Then, add a bit of water to steam the tops. Once the water evaporates, fry them again in the remaining oil. Simple and tasty!
Frequently Asked Questions
How do I properly fill and seal gyoza?
Use less filling for each dumpling; about a teaspoon works best to prevent overstuffing and makes it easier to seal the edges.
Generously wet the edges of the wrapper with water to ensure a good seal.For sealing, you can do a simple pleat or just stick the edges together.
If you want a shortcut, you can use a dumpling sealer from Daiso. Don’t stress too much about perfect pleats—it’s the taste that matters!
How can I prepare gyoza ahead of time and cook them later?
To freeze gyoza, place them on a tray in the freezer, uncovered. After about an hour, once they’re fully frozen, transfer them to a Ziploc bag. When you’re ready to cook the frozen gyoza, follow the usual steps but add a bit more water during the steaming process to ensure they cook through evenly.
What can I use if I don’t have leeks?
Yes, you can easily substitute leeks with chives or scallions, which are commonly used in gyoza recipes. Both work great and offer a similar flavor!ses chives or scallions. Those can be substituted as well.
