COME AND SEE US! Warehouse Shop at Church Farm, Rode, BA11 6AA. We are open 9am-5pm Mon-Fri and 10am-1pm Saturday morning

Japanese Gyozas

Japanese Gyozas

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
3tbsp Mirin
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.



1 Response

Maria watt
Maria watt

April 26, 2021

I love making and eating dumplings but don’t always have the wrappers to hand. I decided to try the frozen gyoza as I have yet to perfect them from scratch! Needless to say I will never bother to try and make them again! They were so easy to cook. Instant food for unexpected guests!
I am also excited to see I can get the wrappers from the Somerset foodie now but I might try the frozen steamed dumplings first!

Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Ben's inspiring recipes and simple 'how to cook' videos...

Warm Noodle Salad with Lemongrass Chilli Chicken and XO Sauce
Warm Noodle Salad with Lemongrass Chilli Chicken and XO Sauce

Our Sau Tao Taiwan style wide cut noodles are key to making this dish so good, they are lovely long ribbon noodles with crimped edges that are slightly chewy, taste great and look really funky. Mixed with some intense and spicy XO sauce and a little zingy Vietnamese nouc cham, a salty, sour and sweet dressing made using fish sauce, rice vinegar, sugar, garlic, fresh chilli and lime juice, the combination is fantastic.
Mexican Tortilla Soup - Somerset Foodie Ben Tollworthy Recipe
Mexican Tortilla Soup

We sell the best corn tortillas that make amazing Mexican tacos, but what do you do with any that are left over? In Mexico, they make tortilla soup. Tortilla soup in Mexico is as common and well-loved as French onion soup is in France. With a base of pasilla chillies and a touch of smoky chipotle, it's warming, comforting and certainly lifts the spirits on a cold day.
Beef Rendang
Beef Rendang

An Indonesian street food classic and one of the tastiest dishes on the planet. Chunks of beef gently simmered in coconut milk with lemongrass, galangal, cardamom, cinnamon and lime leaves, the flavour combination is sensational. Unlike many other 'wet' curries, Rendang is cooked until most of the liquid has reduced, concentrating the flavours and making it super tasty.