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récolte / RAO-3

Pan-Fried Gyoza

This is a recipe for homemade gyoza where you wrap small amounts of ground pork and cabbage in wrappers and use the “Hi Steam” setting to ensure the center is cooked through.

Serves 2 / 8 small piecesMeat DishesOriginal
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The official sources referenced are listed in the "References" section at the bottom of the page.

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Initial Heating Settings

First HeatingHi Steam190°C / 10min

After 10 minutes, confirm that the cycle has ended and measure the core temperature at the thickest part of the filling in each piece. Transfer any piece that stays at 75℃ or higher for at least 1 continuous minute to a clean plate. Do not eat any piece that falls short or cannot be measured; set it aside and do not add time. If a piece starts to burn, pause even during cooking, remove it, and judge it by the same core condition. If you notice smoke, an unusual odor, or an error indicator, stop the unit, unplug it, and follow the instructions in the user manual.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Chop, mix, wrap the gyoza, and fill the water tank before heating. The initial 10 minutes does not include preparation or checking the core temperature.

Check Before Cooking
  • Use 100g of ground pork as the main ingredient. Divide the filling into 8 equal portions and wrap about 22g of filling in each 1 wrapper measuring 8cm in diameter. Keep the thickest part of the filling at 20mm or less. Arrange the 8 chilled dumplings in a single layer.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • Start without preheating.
  • Arrange all 8 pieces in a single layer with space between them, without stacking. If they do not all fit, do not start heating and do not cook with this setting. Do not change the time in proportion to the number of pieces or the weight.
  • Make sure that ingredients and containers do not exceed the MAX line and do not block the steam vents or hot air vents. Do not line the basket with paper or foil.
  • If a pause lasts about 10 minutes, check the appliance display and remaining time before resuming.
  • Keep continuous use—including additional heating and cooking in batches—to less than 180 minutes. When using the appliance continuously, follow the instruction manual and allow the unit to cool completely before resuming use.
  • Before removing the basket, press START/STOP to pause or confirm that the cycle has ended, then place the basket on a trivet, being mindful of the steam.
  • Using a food thermometer and a timer, confirm that the center of the thickest part of the filling in each gyoza stays at 75℃ or higher for at least 1 continuous minute. Wash the thermometer after each measurement.

Instructions

0 / 6 Complete
  1. 01

    Finely chop the vegetables and mix them with the cold meat.

    Finely chop 60g of cabbage and 10g of Chinese chives. Mix 1g of salt into 100g of refrigerated ground pork. Once the mixture becomes sticky, add 3g of ginger, 2g of sesame oil, 3g of potato starch, and the chopped vegetables, then mix well. Do not leave the mixture at room temperature for too long; if you need to stop working on it, refrigerate it.

    Discuss these instructions
  2. 02

    Divide the filling into 8 equal portions and wrap them.

    Spread the filling evenly over 8 gyoza wrappers, then apply 10ml of sealing water little by little along the edges. Fold in half, pleat the edges to seal, and flatten the bottom so the filling is no more than 20mm thick. Discard any remaining sealing water, and wash your hands, utensils, and work surface after handling the meat.

    Discuss these instructions
  3. 03

    Add water and arrange in a single layer

    Attach the steam tray and water tray, then fill the water tank with room-temperature water only, up to the MAX line. If the water refill indicator appears, check the operating status; if the unit is running, pause it, remove the tank, refill with room-temperature water, reinstall the tank, check the indicator, and resume operation. Fit the inner rack in the correct orientation and lightly brush the remaining 4g of sesame oil onto the surface of the gyoza. Arrange the 8 pieces in a single layer with the bottom side down, leaving space between them. If they do not all fit, do not start heating.

    Discuss these instructions
  4. 04

    Heat in Hi Steam

    Without preheating, select Hi Steam, set the temperature to 190℃ and the time to 10 minutes, and press START/STOP to start. If the food starts to burn, or if you notice smoke, an unusual odor, or an error indicator, stop as described in the heating stage section.

    Discuss these instructions
  5. 05

    Verify the completion criteria

    After 10 minutes, confirm that the cycle has ended and pull out the basket. Insert the thermometer from the side into the thickest part of the filling in each piece, and use a timer to confirm that the center stays at 75℃ or higher for at least 1 continuous minute. Start timing once the reading is stable; a piece that drops below 75℃ during the hold is not done. Do not judge by the browning of the wrapper or a single temperature reading. Wash the thermometer after each measurement, and use clean utensils to plate only the pieces that meet the condition.

    Discuss these instructions
  6. 06

    Set aside anything that does not meet the completion criteria

    Do not eat anything whose core temperature or holding time falls short or cannot be measured; set it aside. Judge anything removed because it started to burn by the same condition. Do not heat beyond the listed setting, and do not refrigerate partly cooked gyoza to finish later.

    Discuss these instructions

Check the results

The gyoza is done when you have measured the center of the filling in each piece at 75℃ or higher for at least 1 continuous minute. Do not eat any piece that falls short or cannot be measured. Do not judge by the appearance of the pork or the browning of the wrapper alone.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The skin cracks open

Make sure no filling or oil gets on the edges, then lightly moisten them with water to seal them tightly.

The pleats are stiff

Avoid overly thick pleats. Do not raise only the temperature to brown the wrappers before the filling meets the center-doneness criteria.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
12 store-bought frozen gyoza / placed on the inner rack with the pleats down / Hi Steam / 190℃ / 10〜12 minutes. The reference record does not show their weight or thickness.
Independently designed details and unverified points
This recipe uses 8 refrigerated gyoza, hand-wrapped in 8cm wrappers around a filling that includes 100g of ground pork, with the filling no thicker than 20mm, arranged in a single layer with the bottom side down. Differences from the store-bought frozen product in starting state, ingredients, number, thickness, and orientation are not converted into more or less time. The mode and temperature follow this gyoza example for comparison, and the initial time is the 10 minutes at the low end of the official range. We do not assume that refrigerated gyoza finish in a short time: measure each piece at 75℃ or higher at the center for at least 1 continuous minute, and if it falls short, do not eat it and set it aside. The ingredients, shape, no preheating, measurement, and handling of pieces that fall short are Crisp.’s own design, and the official materials do not show the time needed for handmade gyoza.

Official RAO-3 example “Crisp! Crunchy! Gyoza” (comparison with store-bought frozen gyoza) ↗

Source checked: 2026-09-07

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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