Gyoza with a crispy skirt

Who doesn’t love the crispness of certain dishes. Like fried chicken, you expect that crunch and it’s part of the experience, it adds to the “delicious”factor. Well, have you ever had gyoza surrounded by crispy deliciousness? It’s actual supernova. Ok, I might be dramatic, but it’s that good. Juicy gyoza with a crispy delicate addition, I’m sold.

Follow along to take your gyoza to the next level…

Ingredients

• Frozen gyoza - I used Trader Joe’s pork and vegetable gyoza 
• 1 tbl oil
• 2 tsp corn starch 
• 3/4 cup water 

Directions 

1. Combine corn starch and water in a bowl and mix. You will need to mix again prior to pouring (in step 5), because the corn starch will settle. 
   
2. Heat a non-stick pan with oil, swirl to ensure even coating.
3. Add gyoza.
4. Cook until the bottoms form a beautiful brown crust.
5. Remix and add slurry.
6. Add lid.
7. Allow all water to evaporate and form a crust
8. Get a tool of some sort to loosen the edges, I used a wooden chop stick.
   
9. Place a plate on-top of the pan and flip.
10. Pour Olokoi into a bowl, dip, and enjoy!