These Japanese-style dumplings are filled with a savory mixture of minced pork, cabbage, scallions, shiitake mushrooms and ginger. Whether you pan-fry them for a crispy bottom, boil them for a tender bite or microwave them for speed, they’re always delicious served with the included gyoza sauce.
Perfect as a light meal or snack, these gyoza come frozen and cook up in minutes. The key to the best texture is a golden, crispy crust-achieved by pan-frying with a little water to steam and crisp at the same time. Dip each dumpling into the tangy sauce for an irresistible flavor boost.
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Recipe details
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Ingredients
Instructions
- Pan-Fry: Heat 1 tablespoon cooking oil in a large pan over high heat. Add the gyoza flat sides down, then carefully pour in ⅓ cup water (watch for splatter). Cover and bring to a boil. Reduce heat to medium and cook until the water evaporates and the bottoms are crispy, about 5-6 minutes. Serve with gyoza sauce for dipping.
- Boil: Bring a medium pot of water (or chicken broth for extra flavor) to a boil. Add the gyoza and cook until warmed through, 3-5 minutes. Drain and serve with gyoza sauce.
- Microwave: Place gyoza on a microwave-safe plate and cover with a damp paper towel. Microwave until warmed through, 1-2 minutes. Serve with gyoza sauce on the side.
Recipe Tips
For extra crispy bottoms, don’t move the gyoza while they’re frying; let them develop a golden crust.
If boiling, you can add a splash of soy sauce or a piece of ginger to the water for more flavor.
Leftover gyoza can be refrigerated and reheated in a dry pan over medium heat.
FAQ
Can I cook gyoza from frozen without thawing?
Yes, these gyoza are designed to be cooked directly from frozen. No need to thaw-just follow the cooking instructions for your preferred method.
What is gyoza sauce made of?
Gyoza sauce is typically a blend of soy sauce, rice vinegar and a touch of chili oil or sesame oil. The included sauce is ready to use.
Can I pan-fry gyoza without a lid?
A lid is important to trap steam and cook the filling through. If you don’t have a lid, cover the pan tightly with foil.
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