Japanese cuisine is full of frozen foods that, contrary to popular belief, can deliver exceptional flavor when prepared properly. Among them, frozen gyoza stand out for their convenience and delicious taste.
These Japanese dumplings, often filled with meat, vegetables, or seafood, are perfect for quick, tasty meals. With a little know-how, you can turn frozen gyoza into a dish worthy of the best Japanese restaurants. Okay, I’m exaggerating a little, but you have to admit they’re a lifesaver.
How to choose good-quality frozen gyoza
The key is to read the label.
Natural ingredients: Choose gyoza with a short ingredient list made with recognizable, natural ingredients. Avoid those containing preservatives and artificial additives. While these are often nearly unavoidable for meeting food-safety standards, the best benchmark for me is still the percentage of meat.
Product origin: Gyoza imported from Japan or made by reputable Japanese brands are often higher quality. In principle, that’s true; the catch is that, to withstand long shipping and ensure a long shelf life, they may contain quite a few additives. A brand with factories in France may actually be the better-quality option.
Equipment
Ingredients
Pan-Frying Method
- 1 tablespoon oil
- frozen gyoza
- 4 tablespoons water
Steaming Method
- frozen gyoza
- Oil, for greasing the steamer basket or line the bottom with perforated parchment paper
Instructions
Pan-Frying Method
- Heat a skillet over medium-high heat with 1 tablespoon of oil.
- Add the frozen gyoza straight from the freezer and cook for 2 minutes, without turning, until the bottoms are golden.
- Pour 4 tablespoons of water into the skillet, then cover.
- Let boil for 2 minutes so the gyoza finish cooking.
- Uncover and cook for up to 1 more minute, until any excess water has evaporated.
- Serve the gyoza hot.
Steaming Method
- Bring water to a boil in a saucepan.
- Lightly oil the steamer basket.
- Remove the frozen gyoza from the freezer and arrange them in the steamer basket.
- Place the basket over the saucepan of boiling water.
- Steam for about 15 minutes.
- Serve the gyoza hot.
