ASSEMBLE THE FOLLOWING
Gyoza
Non-Stick Frying Pan & Lid
Cooking Oil
200ml of Cold Water
IT'S TIME TO JOIN THE #GYOZAGANG
Place a non-stick frying pan on medium heat
When the pan is hot, add a squirt of cooking oil & heat up
When the pan is hot, add a squirt of cooking oil & heat up
When the oil is hot, add your Gyoza bottoms down
Add 200ml of water & cover with a lid
Cook on medium/high heat until the water has almost evaporated
Remove the lid & check on your bottoms, by peeking underneath
When your Gyoza are crispy on the bottom & piping hot, they’re ready to eat
Share your #CrispyBottoms on facebook & instagram
COOKING FAQ
YOUR QUESTIONS, ANSWERED
PLEASE CONTACT US IF YOU HAVE ANY FURTHER QUESTIONMS
If you’ve never cooked our Gyoza before, we recommend cooking 1 Gyoza on it’s own as a trial run.
Please use a clean non-stick frying pan.
Don't have a lid for your pan? A plate or chopping board will be fine!
Even if you’re cooking 1, 5 or 15 gyoza, the amount of water stays the same (200ml).
You'll love our Cooking Oil, but you can use any oil, preferably Sesame!
All hobs & pans heat up at different speeds, please bear this in mind
Your pan is hot enough if the water starts bubbling as soon as you've added it
If your hob is slow at getting hot, or struggles to stay hot, we recommend heating the pan up for longer before starting & using boiling water instead of cold water.
If you're cooking on gas, or very good induction, go for medium heat!
