Who doesn’t love dumplings? Crazy people, that’s who. Delicious little doughy parcels filled with mincey goodness then drenched in endless kinds of zingy sauces, both soft & crisp to the bite… we can eat these bad boys any time of the day. They give you stinky breath which is great for keeping people at a distance, and they fill your whole mouth up so you don’t have to answer stupid questions. They really are the perfect food.
Pan Fried Gyoza
- Fry pan with lid
- 5 pieces Frozen Gyoza pork prawn veg
- 1 tbsp Olive oil for the beginning
- 200 ml Water
- 1 handful Spring onion finely cut to garnish
- 1 tbsp Soy sauce
- 1 tbsp Vinegar
- Chilli oil if you like
- It's super important to use a fry pan with a lid because we kind of cook gyoza 3 ways; boil, then fry & steam.
- Oil up the pan & place the gyoza in the pan on medium heat.
- Add the water to the pan & put the lid on.
- Cook for 4 minutes till it's bubbling away.
- Strain the water out from the pan.
- Put back on the stove, add the second round of oil & cover immediately with the lid & you can use a spatular to loosen them from the surface if you think they're stuck.
- Let those suckers steam themselves into glutinous gyoza goodness for about 2 minutes.
- With a spatular or a really cool wrist flick, impressively land the gyoza cooked side up on a plate.
- Sauce up these little ninja pods and garnish with spring onion. Dekimashita!