Japanese gyoza dumplings are delicious. Here's how to make them!
Picture yourself biting into a perfectly crispy Gyoza, paired with the dreamiest dipping sauce EVER, and realising - 'I cooked that!' Sounds good doesn't it?
If your tummy is already rumbling by now, these are a must-make for all Gyoza lovers. You can now learn how to make the crispiest pan fried Gyozas with this easy step by step recipe.
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Gyōza seasoning (sake, soy sauce, black pepper and sesame oil)
Layu dipping sauce (Japanese chilli oil, rice vinegar and soy sauce)
Non-stick frying pan
TIME: 20-25 minutes
Let’s make this fun! Once you’ve made your mince mixture take it over to your dining table and sit down to some great tunes and make them with your eating partner. You need a small cup with water to dip your finger and seal the mince and a chopping board to line up your finished gyōza. You can make the gyōza in the palm of your hands! The skins can go hard if left out too long so grab a damp kitchen roll and place the skins under it when you get them out and throughout the process.
The folding technique can seem a little tricky but if you get stuck, simply fold it in half and stick it together. It’ll still taste just as good!
If you want to keep it healthier, simply steam these in a Chinese steaming basket or boil them for 3-4 minutes in boiling water.
Lastly, after you’ve made them all, simply cook what you’ll eat now and freeze the rest (for up to 3 months)!
Get your Gyoza Kit for two HERE