Vol.31 How to grill delicious gyoza!

This is the Iwatetsu Ironware Newsletter. Thank you for always reading.

It's great to be able to cook food deliciously in a ductile pan.

Today, I would like to introduce some recommended dishes from my staff member who loves to eat.

Recommended menu of Iwatetsu Ductile Pan

My recommended menu...
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"Dumplings!"

Of course, restaurant-style gyoza grilled on a hot plate, easy-to-eat frozen gyoza, homemade gyoza, and store-bought raw gyoza are all delicious.

Today I'm going to write passionately about how to cook fresh gyoza, which are more difficult to cook than frozen gyoza.

I think the heat control for ductile pans is different from that of ordinary iron frying pans, so please use this as a reference for your cooking.

<How to bake deliciously> Using a Ductile Pan 26

This time I used a ductile pan 26 .

1. Preheat the ductile pan over medium heat for 2 minutes, then turn the heat to low and add 1 tablespoon of oil, spreading it evenly throughout. Please note that if the preheating time is insufficient, it may cause sticking.

2. Coat the cooking surface of the raw gyoza (the surface that will be in contact with the ductile pan) with potato starch. It is easier to coat the gyoza on the potato starch if you place the gyoza on top of it.

3. Place the dumplings (step 2) in the ductile pan (step 1). Once they are arranged, pour in about 50ml of hot water and cover. To make the hot water, fill a mug with water and heat it in the microwave for 30 to 40 seconds.

4. After 3 to 5 minutes, open the lid. If the top of the gyoza skin is soft, it's ready.

5. Pour sesame oil on top of the dumplings and cook until all the moisture has evaporated.

6. When the water has evaporated and the side of the ductile pan that is not holding the dumplings starts to brown, turn off the heat.

7. Place a metal spatula between the dumplings and the ductile pan, remove the dumplings, and serve them on top. There is no problem using a metal spatula if you are only using it to remove the dumplings.

By the way, I make gyoza at home about three times a month. Even my three-year-old child eats them up. It takes some getting used to making gyoza, but please give it a try!