Gyozas are little, half moon shaped dumplings made out of a hot water, wheat flour pastry and stuffed with pork, duck, chicken and vegetables. They are generally steamed before being crisped up in a pan and served with a dipping sauce. We think of Gyozas as being Japanese, in fact they actually originated in China but were adopted by the Japanese as they are soooooo good.
We have 4 varieties of gyoza for you to try, Chicken & Vegetable, Hoisin Duck, Pork and Vegetable. Each pack contains 30 dumplings. We have a short video on how to cook the gyoza with a recipe for a simple dipping sauce. The sharp tang of pickled kimchi served alongside would be a really great addition.
Serves 6 (5pcs per person)
Your choice of Gyoza
Ingredients for the dipping sauce
3tbsp Soy Sauce
1tbsp Rice Wine Vinegar
1/2tbsp Sesame Oil
1 Garlic Clove, finely grated
1 Thumb-sized piece of Ginger, finely grated
1 Red Chilli, finely chopped
This couldn't be simpler. The gyoza are cooked straight from frozen so start by steaming them for 5 minutes - it's worth rubbing a little oil inside your steaming basket if you have a stainless steel one, just to stop them sticking.
Whilst they're in the steamer, you've easily enough time to whip up the quick dipping sauce. There are loads of variations on this sauce, I love the warmth you get from the ginger and chilli and the mirin provides a lovely sweetness. Simply combine all the ingredients together in a bowl and whish them together.
After 5 minutes, the gyoza would have plumped up a little. You can eat them straight from the steamer however, we really love them crisped up a little in a hot frying pan with a drizzle of oil for a couple of minutes on each side.
That's it, try not to devour them too quickly.
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Leafy green vegetables are fantastic on pizza. Italians love 'Friarielli' but it's hard to find in the UK so I've used purple sprouting broccoli instead. Use creamy ricotta, salty olives, a good grating of Grana Padano, liberal use of some Calabrian spicy peperoncini and a fantastic pizza awaits.
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