On our cooking series, Ninja® Home Kitchen, Chef Justin Warner challenges Chef Adam Gertler to cook up two Asian favorites: Lattice Gyoza and Teriyaki Salmon, using only his Ninja™ Foodi™ NeverStick™ Cookware. Can he do it?
This dish contains the following allergens: Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
1 teaspoon
vegetable oil
8
frozen gyoza
120ml
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
1 teaspoon
vegetable oil
8
frozen gyoza
½ cup
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
Utensils
Medium Bowl
Small Bowl
Step 1
To make the lattice gyoza, place the Ninja ™Foodi ™NeverStick ™ 10 ¼-inch Fry Pan over medium-high heat for 5 minutes.
Step 2
When the pan is preheated, add the vegetable oil and let simmer for 1 to 2 minutes. Arrange the gyoza in the center of the pan in a floral shape, and cook for 5 minutes, untouched.
Step 3
While the gyoza cook, whisk the water and potato starch in a small bowl. After 5 minutes, pour the starch mixture into the center of the pan. Cover and cook for 5 minutes.
Step 4
While the gyoza continues to cook, prepare the sauce. Add the soy sauce, rice wine vinegar, sesame oil, and chili sauce in a medium bowl and whisk until combined.
Step 5
After 5 minutes, remove the lid from the pan and cook uncovered for 4 minutes.
Step 6
Place an oversized plate on top of the pan and carefully flip the pan to transfer the gyoza and lattice to the plate and serve.
To make the lattice gyoza, place the Ninja ™Foodi ™NeverStick ™ 10 ¼-inch Fry Pan over medium-high heat for 5 minutes.
1 teaspoon
vegetable oil
8
frozen gyoza
120ml
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
1 teaspoon
vegetable oil
8
frozen gyoza
½ cup
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
Step 2 of 6
When the pan is preheated, add the vegetable oil and let simmer for 1 to 2 minutes. Arrange the gyoza in the center of the pan in a floral shape, and cook for 5 minutes, untouched.
1 teaspoon
vegetable oil
8
frozen gyoza
120ml
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
1 teaspoon
vegetable oil
8
frozen gyoza
½ cup
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
Step 3 of 6
While the gyoza cook, whisk the water and potato starch in a small bowl. After 5 minutes, pour the starch mixture into the center of the pan. Cover and cook for 5 minutes.
1 teaspoon
vegetable oil
8
frozen gyoza
120ml
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
1 teaspoon
vegetable oil
8
frozen gyoza
½ cup
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
Step 4 of 6
While the gyoza continues to cook, prepare the sauce. Add the soy sauce, rice wine vinegar, sesame oil, and chili sauce in a medium bowl and whisk until combined.
1 teaspoon
vegetable oil
8
frozen gyoza
120ml
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
1 teaspoon
vegetable oil
8
frozen gyoza
½ cup
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
Step 5 of 6
After 5 minutes, remove the lid from the pan and cook uncovered for 4 minutes.
1 teaspoon
vegetable oil
8
frozen gyoza
120ml
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
1 teaspoon
vegetable oil
8
frozen gyoza
½ cup
water
1 tablespoon
potato starch
2 tablespoon
soy sauce
1 teaspoon
rice vinegar
½ teaspoon
sesame oil
½ teaspoon
chili sauce
Step 6 of 6
Place an oversized plate on top of the pan and carefully flip the pan to transfer the gyoza and lattice to the plate and serve.
