Secret Sauce Recipe
Soy sauce as the base
with a bit of vinegar and some chopped chili added
Cooking
TIPS:
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Cooking time may vary depending on your equipment and heat level.
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Always cook gyoza from frozen. Never thaw before cooking.
Pan Fry
Ready in 8-10 mins
1. Place the frozen gyoza flat-side down in a cold, non-stick pan. Add 2 teaspoons of oil and 1/2 cup of water.
2. Cover with a lid and turn the heat to high.
3. Once the water starts boiling, immediately reduce to medium heat and continue cooking until all the water has evaporated (approximately 5 minutes).
4. Remove the lid and let the gyoza continue to fry. You may adjust to medium-low heat if needed.
Keep an eye on them — cook until the bottoms turn golden brown and crispy (about 30 seconds to 2 minutes).
5. Done! Serve hot with your favorite dipping sauce and enjoy!
Steam
Ready in 10-12 mins
1.Fill a pot with enough cold water, then place your steamer rack or basket inside. Make sure the water level stays below the base of the steamer.
2. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.
3. Place the frozen gyoza flat-side down in the basket, leaving space between each one.
4. Cover with a lid, bring the water to a boil, then steam over medium-high heat for 10–12 minutes, or until the wrappers are tender and the filling is fully cooked.
5. Carefully remove and serve hot with your favorite dipping sauce. Enjoy!
Boil
Ready in 10-12 mins
1. Fill a pot with enough cold water, then add the frozen gyoza directly into the pot. Make sure they’re not overcrowded.
2. Turn the heat to high and bring the water to a boil. Gently stir once or twice to prevent sticking.
3. Once the water reaches a full boil, add about 1/2 cup of cold water to reduce the temperature slightly.
Repeat this process 2 times:
– Every time it boils again, add more cold water.
This helps ensure the filling cooks evenly without breaking the wrapper.
4. After the third boil, check the gyoza: they should float, the wrapper should look slightly translucent, and the dumpling should feel plump.
To be sure, cut one open — the filling should be piping hot and fully cooked through.
5. Bring out, drain well, and serve hot with your favorite sauce. Enjoy!