How To Reheat Gyoza? (4 most popular methods revealed)

Knowing how to reheat gyoza is quite crucial, especially given the fact that they are so fragile (yep, you heard right).


If they are warmed incorrectly, they have the potential to become mushy and lose all of their delectable crispy texture and flavor (and we don’t want that now do we)?


This leads us to the question: how to reheat gyoza. After doing the research, here’s what I uncovered…


Best Method: Reheat gyoza in a pan on the stovetop on low heat. Heat a little spray of oil in a pan over medium-high heat until it shimmers. Cook the gyoza for 1-2 minutes on each side, or until they are crispy. Add two to three tablespoons of water, cover the pan, and steam until the water is completely evaporated (about five minutes).


After doing more investigation, I discovered additional facts that you should be aware of, so please continue reading…



What exactly is gyoza?

The filling for gyoza is similar to that of a dumpling, however it is considerably thinner than a dumpling and the stuffing used to create gyoza is finely chopped rather than minced.


Despite the fact that gyoza and dumplings are sometimes confused, the two dishes have distinct origins. Japan is where the gyoza originated, but China is where the dumpling came from.


FYI: It is crispier than a dumpling and its size is much smaller than that of the dumpling…


The dumpling is prepared using a mix of the pan-frying and steaming techniques, and it has a greater amount of garlic than the dumpling.


Gyoza Reheating Techniques: The Top 4 Methods

1. Gyoza being reheated in the oven


Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). While the oven is preheating, place a baking pan in the oven to let it heat up. Placing the gyoza on a baking sheet so that the fried surface is facing down is a good idea. Alternately, you may use a wire rack to hold your items. Heat for 3-5 minutes, or until the mixture is uniformly warmed.

Gyoza may be reheated in the oven in the following ways:


  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

  • The baking pan should be preheated in the oven until it is very hot.

  • Placing the gyoza on a heated baking sheet with the fried side facing down is a good idea (or put them directly on a wire rack).

  • Heat for 3 to 5 minutes, or until well warmed.


2. Gyoza reheated in the microwave


If you want to cook up gyoza in the microwave, put them in an oven-safe dish with a moist paper towel on top and microwave them for 30 seconds. Heat the gyoza in 15-second increments until it is well warmed. Every time you take a break, check on the gyoza and pull them out as soon as they are done to prevent them being overcooked.

Gyoza may be reheated in the microwave in the following ways:


  • Place the gyoza on a microwave-safe dish, ensuring sure they don’t touch each other.

  • Microwave for 30 seconds.

  • FYI: In order to assist in the steaming process, cover them with a moist paper towel.

  • Heat the gyoza for 15 seconds on each side.

  • After 15 seconds, check the gyoza and continue to heat for another 15 seconds if they are still not cooked through.


FYI: The insides of the gyoza may get quite hot when heated in the microwave, so use caution when eating into them right after…


You don’t want to burn your tongue or your mouth! Having said that, you don’t want to keep the gyoza sitting out after they’ve been taken out of the microwave for an extended period of time. After around 5 minutes, the skin will begin to dry up and become uncomfortably rough to touch.

3. Gyoza being reheated in the air fryer


Reheating Gyoza in an air fryer requires preheating it to 300°F (148.8°C) and distributing the gyoza evenly throughout the basket. For 2-4 minutes, or until the gyoza are well cooked, heat the gyoza in a skillet. Avoid overcrowding the gyoza pan since this will result in uneven cooking of the gyoza.


Using an air fryer, reheat gyoza as follows:


  • Preheat the air fryer to 300 degrees Fahrenheit (148 degrees Celsius).

  • Assemble the gyoza in the air fryer basket, making sure they don’t contact one another.

  • Cook for 2-4 minutes, or until well heated.


FYI: While it may be tempting to raise the thermostat, avoid the temptation. In addition, by cooking the gyoza at a lower temperature, the filling has more time to warm up before the skin begins to dry up.


At 350 degrees Fahrenheit (180 degrees Celsius), I discovered that the skin was overcooked and the filling was still chilly – a bad combination.

4. Gyoza being heated in a pan


Heat a little amount of oil in a pan over medium-high heat until it shimmers. The gyoza should be cooked for 1-2 minutes or until the bottom is crispy (kitchen tongs can make a world of difference in checking the bottom). Reduce the heat to low and add 2 to 3 tablespoons of water to the pan to deglaze it. For 30-60 seconds, cover and steam the dish. Making gyoza and steaming it with a few tablespoons of water would assist in re-moisturizing dry skin.


How to reheat gyoza in a pan is as follows:


  • In a skillet, heat a thin layer of oil over medium heat until heated, then remove from heat.

  • Place the gyoza fried side down in a single layer, making sure they do not touch.

  • Fry for 1-2 minutes on each side to crisp the bottom, monitoring them regularly throughout the cooking process.

  • Reduce the heat to medium-low (to avoid burning the bottom of the pan).

  • 2 to 3 teaspoons of water should be added to the pan.

  • Place a cover on the pan and let it to steam for 30 to 60 seconds.

  • Check the bottoms with kitchen tongs to see whether they are crispy. If not, continue to cook for another 30 seconds.

As a reminder, make sure the oil is heated enough before adding the gyoza. If this is not done, the skin will absorb the oil and become greasy…


In addition to helping to keep the skin wet, the steaming procedure also helps to heat the filling uniformly. Make sure not to steam your gyoza for an excessive amount of time.


If you do, the skin will retain an excessive amount of moisture and become mushy, almost chewy, to the touch. In addition, you can discover that the bottom is scorched!


The heated tray aids in crisping up the bottom of the gyoza more effectively, but it is by no means as effective as frying it in a frying pan. You may also use a wire rack in place of the baking tray if you want.


FYI: It’s advantageous in this situation since the bottom will be immediately exposed to the heat…

However, I discovered that the gyoza that had been warmed on a wire rack were a little less crispy than those that had been baked on a baking sheet.


You may also try pouring some water on top of the gyoza and covering them with aluminum foil if they are really dry. This will help to keep the moisture in the gyoza and give it a “steamy” texture. I cannot guarantee that it will be effective, but it will not be harmful!


How to properly preserve gyoza

To keep leftover gyoza in the refrigerator…


  • First, allow them to cool completely.

  • After that, place them in an airtight container lined with paper towel or parchment paper to keep them fresh.

  • Wrapping the gyoza with plastic wrap before placing them in the container will help to keep the moisture in longer.

  • The gyoza will keep for 3-4 days in the refrigerator.

However, keep in mind that the longer they’re left in the fridge, the drier they’ll turn out…


Never place hot gyoza on a paper towel; otherwise, they will adhere to the towel and the wrapper will rip. If you’re concerned about this, or if you’re making delicate gyoza, parchment paper is an excellent choice.


A word of caution: Never store uncooked gyoza in the refrigerator. Otherwise, the filling would absorb moisture from the wrappers, resulting in a wet mess on your hands or the floor.


Related Questions:

1. How to reheat gyoza that has been frozen?


Cook for three minutes on high power, covered with a microwave-safe plate, until the dumplings are completely cooked through, around three minutes.

2. Is it possible to eat gyoza cold?


Gyoza should be eaten as soon as possible after it has been cooked, while it is still hot. Some people like a cooler, or even colder, gyoza; nonetheless, it should not be eaten in its raw state. If you are dining in a restaurant, the dipping sauce will be provided, and if you are purchasing it from a store, it will most likely come with a dipping sauce.


3. How to reheat potstickers made with whole ingredients?


Preheat the oven to 400 degrees Fahrenheit. Potstickers should be spread out on a baking pan. To keep the sheet from sticking, you may coat it with aluminum foil or parchment paper. Reheat in the oven for 10-12 minutes, flipping the pans halfway through the cooking time.


4. Heat frozen potstickers according to package directions




  • Place the potstickers in a container that can be used in the microwave.

  • Cover with plastic wrap and poke 5 tiny holes in it to allow steam to escape.

  • Heat on HIGH for 3 minutes, or until the mixture is hot.

  • Serve immediately with a dipping sauce if you want to be fancy.


5. Instructions for preparing a whole foods family meal entrée?


Preheat the oven to 350 degrees Fahrenheit. Remove the product from the box and set it on an oven-safe baking sheet. Heat in the oven for 2-3 minutes, or until the mixture is completely heated through.



Final Thoughts

So, class, what did we learn? We now know that gyoza can be cooked gently on the burner. Heat a spray of oil until it shimmers in a pan…


Cook for 1-2 minutes each side, or until crispy. Add 2–3 tablespoons water, cover, and steam until the water is gone (about five minutes).


Microwave gyoza for 30 seconds in an oven-safe plate with a damp paper towel on top. Warm the gyoza in 15-second increments until hot.


During breaks, check on the gyoza and remove them as soon as they are done to avoid overcooking. Enjoy the rest of your day, always stay safe, and treat others with kindness and respect!

How To Reheat Gyoza? (4 most popular methods revealed)