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Gyoza with dipping sauces

Bring out the Gyoza, but you do not have to do make them when there are so many good ones in the freezer section of grocery stores. I use frozen Gyoza from a local Japanese food store (or I also like the ones at Trader Joe’s) and cook them at least one hour before guest arrive.

When ready to serve, I toss them back into a wok or large frying pan with a bit of oil to heat up, and serve on a large platter with cilantro garnish.

For the Chinese Hot Pot menu:  I find that when people are waiting for the meat&vegetables for the Chinese hot pot to cook, there is a lull and you want people to have something to eat.  That’s when I bring out the Gyoza.

 

Gyoza with dipping sauces

Bring out the Gyoza, but you do not have to do make them when there are so many good ones in the freezer section of grocery stores. I use frozen Gyoza from a local Japanese food store (or I also like the ones at Trader Joe’s) and cook them at least one hour before guest arrive.

When ready to serve, I toss them back into a wok or large frying pan with a bit of oil to heat up, and serve on a large platter with cilantro garnish.

For the Chinese Hot Pot menu:  I find that when people are waiting for the meat&vegetables for the Chinese hot pot to cook, there is a lull and you want people to have something to eat.  That’s when I bring out the Gyoza.

 

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Ingredients

Recipe serves: 4-6
gyoza
2 packages of chicken, pork, vegetable, shrimp Gyoza- estimating at least 4-5 per person
Bit of sesame or vegetable oil for the pan
small handful of cilantro for garnish
dipping sauces
Hoisin sauce
chili and garlic sauce
ginger and garlic sauce
any Asian style dipping sauce that looks good to you
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Gyoza with dipping sauces
  • time
    15 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

Directions

1
Done

Cook the Gyoza according to the package but not browning too much.

2
Done

Heat up again when ready to serve.

3
Done

Place in large platter with cilantro garnish as serve.

4
Done

Place sauces in small bowls, or keep in containers. Put on a medium plate to serve and make easy to pass around at the table.