The Ultra-Thin Turner That Increases Your Success Rate with Iron Skillet Gyoza
Mihoharaya Honten is a household goods specialty store in Shizuoka. It is said to have been founded in 1687.
Many people say, “I want to try making gyoza in an iron skillet!” but I often have opportunities to talk with customers at the store who say,
“It’s easy to feel a sense of defeat if you fail.”
Today, I’d like to talk about an ultra-thin turner that increases your success rate with iron skillet gyoza.
*This turner is not suitable for Teflon, fluorine, or ceramic coatings. Also, for iron products that are coated, please check the product instruction manual.
[The Inspiration]
The inspiration came when I was doing a demonstration at the store with the iron skillet manufacturer, River Light.
(A manufacturer of iron skillets that are rust-resistant and can be used on IH stoves. I also recommend them for your first iron skillet.)
In response to my question,
“Wouldn’t it be embarrassing if I failed while making gyoza during an iron skillet demonstration??”
They confidently recommended the Kai Corporation ultra-thin turner, saying,
“It’s okay! We have this.”
[What it’s actually like]
I am constantly relying on this turner when I make iron skillet gyoza at home...
I had the chance to cook with a staff member the other day, so I actually used it. Below is a simple explanation of the cooking sequence.
1. Arrange the frozen gyoza
Arrange the frozen gyoza in an iron skillet that has been heated and seasoned with oil.
Add a little less than 100cc of hot water, cover, and steam.
2. Once the gyoza are cooked through
(I forgot to take a picture with the lid on. Below is the state after steaming.)
Keep it on medium heat and let the moisture evaporate.
This time, I added a little oil just as the moisture was evaporating.
If I think the heat is a bit too high, I sometimes turn it down slightly.
3. Once they turn brown
Once the moisture has evaporated and the edges of the gyoza have turned a bit brown, it is finally time for the turner.
(↑ I have slightly adjusted the colors in the image so the brown is easier to see.)
Insert the ultra-thin turner between the skillet and the gyoza.
I think it’s best to move the spatula in small motions as if you are peeling the gyoza off.
(Don’t try to rescue stuck gyoza in one go with a large movement.)
4. Onto the plate
5. Actually, it also works on the other side
This turner also bends flexibly in the opposite direction.
This is also very convenient!
↓ Bending the turner to the other side to slide it under the gyoza.
[It turned out crispy!]
We are not culinary experts, but a lifestyle tool shop.
To be honest, even we sometimes fail at making gyoza when using unfamiliar tools or environments.
If you have ever failed at cooking with an iron skillet,
you will surely be able to relate to the sense of victory when gyoza turns out crispy...
[Points]
I will briefly list the points I felt were important.
● Do not turn the heat up more than necessary.
→ Once it burns, there is no going back.
● If you have a turner, don't give up on stuck gyoza.
● It is better to season an iron skillet with oil.
● It is okay to scrape an iron skillet with a metal turner.
Please avoid using this turner on Teflon or fluorine-coated skillets.
Also, one of the charms of an iron skillet is that it doesn't break no matter how many times you fail.
(Even if it burns or rusts, it can be restored.)
Please don't hate it or throw it away even if you fail.
[Finally]
Actually, we once had River Light cook Ajinomoto frozen gyoza in an iron skillet.
The key at that time was to trust the Ajinomoto frozen gyoza and
・No water, no oil
・No preheating, even though it is an iron skillet
was how to cook it.