YAKI GYOZA (PAN FRIED) - HOW TO COOK FROZEN GYOZA

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Gyōza are usually served with soy-based tare sauce seasoned with rice vinegar and/or rāyu (known as chili oil in English).  Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyōza are sold as a side dish in many ramen restaurants.

The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the dumpling is steamed

Ingredients

Easy  11 m  4 serving 

• CHICKEN AND VEGETABLE GYOZA (30pcs) 600g (Frozen Food)
• MARUKIN GYOZA NO TARE 200ml 
• Little Olive oil 
• Water

Directions

Prep 1 m  Cook 10 m 

1. First we heat a non stick skillet then add a little oil
   
   
   
   
   
2. Place gyoza straight from the freezer. Cook one side until golden brown
   
   
   
   
   
3. Turn over to cook other side until golden brown
   
   
   
   
   
4. Then add a little water – enough to cover the bottom of the pan – and close with a lid. Leave them to steam for 2-3 minutes.
   
   
   
   
   
   
5. Once the water evaporates, open the lid, turn over the gyoza and add a little more water.
   
   
   
   
   
6. Cover again to create steam and cook for 2-3 more minutes.
   
   
   
   
   
7. Once the water evaporates once again remove the lid and serve!
   
   
   
   
   
8. They are a perfect match with our readymade dipping sauce – Gyoza no tare!