The Secret to Perfectly Crispy Gyoza Every Time

Whether you’re sitting in a booth at Northern Cafe or cooking up a batch at home with Northern Cafe Premium Pork Gyoza, there’s something magical about getting that crispy-bottomed bite just right.

It’s more than technique — it’s tradition, passed down from our family to yours.
And now you know the secret.

What You’ll Need:

• A non-stick skillet with a lid

• Neutral oil (canola or vegetable oil works well)

• Water

• Northern Cafe frozen gyoza or fresh dumplings

Step-by-Step: How to Cook Crispy Gyoza

1. Start With a Hot Pan
Preheat a non-stick skillet over medium-high heat. This helps the bottoms of your gyoza develop that beautiful golden crust. Add about 1–2 tablespoons of oil and coat the pan evenly.

2. Arrange Gyoza Flat-Side Down
Place the gyoza in a circular pattern (or straight rows) in the pan — flat side down. Make sure they don’t touch too much; they need a little space to crisp up.

3. Pan Fry Until Golden (2–3 minutes)
Let them sizzle undisturbed for 2 to 3 minutes. You’ll start to see a golden-brown crust forming at the base.

4. Steam to Cook Through
Carefully pour 1/4 cup of water into the pan (just enough to cover the bottom), then immediately cover with a lid. This step steams the top of the gyoza while the bottom stays crisp. Let it steam for 4–5 minutes or until the water has evaporated.

5. Remove the Lid and Let It Crisp Again
Once the water is gone, remove the lid and let the gyoza cook for another 1–2 minutes. This brings back that extra crunch on the bottom.

6. Serve and Enjoy!
Use a spatula to lift the dumplings out gently. Serve with your favourite dipping sauce — soy, vinegar, chili oil, or all three.

Common Mistakes to Avoid

• Using too much water — soggy bottoms = sad dumplings

• Skipping the preheat — the pan needs to be hot or the crust won’t form

• Crowding the pan — gyoza need room to breathe

• Not enough oil — don’t be afraid of it; the oil is what crisps them

Pro Tips from Northern Cafe 

• Try the “lace skirt” technique: Add a spoon of flour to your water when steaming. It creates a delicate, lacy crisp around the dumplings — just like in Asian street stalls.

• Use a glass lid if possible so you can monitor steam without opening the pan.

• Make extra: Crispy gyoza make the perfect snack, side dish, or midnight bite. They freeze beautifully and reheat like a dream.

From Our Restaurant to Your Kitchen

Whether you’re sitting in a booth at Northern Cafe or cooking up a batch at home with Northern Cafe Premium Pork Gyoza, there’s something magical about getting that crispy-bottomed bite just right.

It’s more than technique — it’s tradition, passed down from our family to yours.
And now you know the secret.

Want to Try Our Gyoza?

Pick up a bag of our Northern Cafe Premium Pork Gyoza now at our restaurant in Vancouver for the real thing — hot off the grill.

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