REQUIRED: BAMBOO STEAMER & LID
Please assemble the following:
Gyoza,
Boiling Pan,
Bamboo Steamer & Lid,
500ml water, Frying Pan,
Cooking Oil.
Read our Pro-Tips below before starting.
Add 500ml of water to a pan & bring to the boil.
Place a sheet of greaseproof paper in a bamboo steamer. Put the Gyoza in the basket #BottomsDown & cover with lid.
Put the basket over the boiling pan & steam for 9 mins, keeping the water boiling all the way through. After 9 mins, remove basket, & ensure Gyoza are piping hot.
Get #CrispyBottoms by heating up a frying pan with 1 tsp of oil. Add the Gyoza #BottomsDown & fry for a matter of seconds.
When your Gyoza are crispy on the bottom & piping hot, they’re ready to eat.
Share your #CrispyBottoms on facebook & instagram.
REQUIRED: GOOD NON-STICK PAN & LID
Please assemble the following:
Gyoza,
Non-stick pan & Lid,
Cooking Oil,
200ml of cold water.
Read our Pro-Tips below before starting.
Place a frying pan on medium heat. Add a squirt of Cooking Oil and heat up. Ensure the pan, and oil, is hot before adding your Gyoza.
Place your Gyoza in the pan, #bottomsdown. Add 200ml of water & cover with a lid.
Cook on medium/high heat until the water has almost evaporated.
When final residue remains, 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.
REQUIRED: BAMBOO STEAMER & LID
Please assemble the following:
Gyoza,
Boiling Pan,
Bamboo Steamer & Lid,
500ml water, Frying Pan,
Cooking Oil.
Read our Pro-Tips below before starting.
Add 500ml of water to a pan & bring to the boil.
Place a sheet of greaseproof paper in a bamboo steamer. Put the Gyoza in the basket #BottomsDown & cover with lid.
Put the basket over the boiling pan & steam for 9 mins, keeping the water boiling all the way through. After 9 mins, remove basket, & ensure Gyoza are piping hot.
Get #CrispyBottoms by heating up a frying pan with 1 tsp of oil. Add the Gyoza #BottomsDown & fry for a matter of seconds.
When your Gyoza are crispy on the bottom & piping hot, they’re ready to eat.
Share your #CrispyBottoms on facebook & instagram.
REQUIRED: GOOD NON-STICK PAN & LID
Please assemble the following:
Gyoza,
Non-stick pan & Lid,
Cooking Oil,
200ml of cold water.
Read our Pro-Tips below before starting.
Place a frying pan on medium heat. Add a squirt of Cooking Oil and heat up. Ensure the pan, and oil, is hot before adding your Gyoza.
Place your Gyoza in the pan, #bottomsdown. Add 200ml of water & cover with a lid.
Cook on medium/high heat until the water has almost evaporated.
When final residue remains, 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.
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BEGINNER COOKING PRO TIPS
• If your stove takes a long time to boil the water, use a kettle first.
• Don’t turn your stove down to a simmer, your water must be boiling throughout.
• Never place the gyoza directly on the bamboo basket, they will stick to the wood.
• For best results, squirt greaseproof paper with oil spray before adding Gyoza.
• When going for #CrispyBottoms, make sure your frying pan is hot before adding the steamed Gyoza. -
ADVANCED COOKING PRO TIPS
• 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.
• If you don’t have a non-stick pan, please use the Beginner Instructions.
• 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!