Monday, March 21, 2011

Non Stick pans are Gyoza's best friend.

I had a craving for Gyoza/Potstickers/Pan Fried Dumplings.

So first you start with boiling the dumplings. This just helps them cook throughly. Then you drain and you pan fry them with a ton of oil. Good and bad. Bad is pretty obvious, oil means fat. Oil is good because it helps create this nice sear, without it's basically cooked to burned with a 15 second window. So Oil is a create controller of browning/crisping, what we love about pan frying.

So I start frying. Ok time to flip, but what? It's stuck, no it's REALLY stuck, even though it's completely covered in oil, all lubercated and fatty, it's just stuck. Ok let's bring out the metal spoon and let's see if we can scrap. Oh crap, so I kinda get it off, but not in one piece. The seared pieces are still stuck to the pan, there is a giant rip or hole in all the dumplings. This is not the perfect gyoza. This makes me sad. No this makes me very sad. I'm almost about to cry. Ok so not THAT sad.





But I am really disspointed, and confused. Confused because last time I made them (from the same grocery store freezer pack) of dumplings they came out perfect. Rotated several times to be perfectly seared on three sides. Crispy on all sides that aren't on the bottom of the plate (where condensation softens the crisp texture.



What was the difference? THe Non stick pan? NO way. But then I tried it. I poured in a little oil and started frying. SUprisingly they got brown and crispy (thanks to the oil) and slid around the pan. Turn 2 more times. Aww perfect.


Now I need to get a bigger pan, you can only fry so many at a time in a 6 inch skillet

-smallrinilady

1 comment:

  1. When you boil them, don't overcook them or they will fall apart AND stick to the pan. When we make these we usually just put a little bit of olive oil or sesame oil in a non-stick pan. I too have had sticky experiences with metal pans. >_<

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