How to Cook Perfect Pan-fried Gyoza

Here are our tips for cooking Kaisen Gyoza Pekin's seafood gyoza at home, with a crispy bottom and a juicy filling.

  1. Heat the pan

    Add 1 tablespoon of oil to a frying pan and heat it over medium heat.

    Heat the pan
  2. Arrange the gyoza

    Place the gyoza directly from the freezer into the pan. Leave a small space between each dumpling so they don't stick together.

    Arrange the gyoza
  3. Add hot water and steam

    Pour hot water (about 80-100 ml) to cover roughly one-third of the gyoza, put the lid on, and steam them over medium heat for 5-7 minutes.

    Steam the gyoza
  4. Evaporate the water and crisp them up

    Once the water has evaporated, remove the lid, drizzle 1 teaspoon of sesame oil over the gyoza, and cook over high heat for 1-2 minutes until the bottoms turn crispy and golden brown.

    Crisp the bottoms
  5. Serve and enjoy!

    Place the gyoza on a plate with the crispy side facing up. Enjoy with your favorite dipping sauce (vinegar, soy sauce, and chili oil).

    Serve the gyoza

Tips for the Best Results

  • Cook the gyoza straight from frozen (no need to thaw).
  • Keep the lid closed while steaming.
  • The final drizzle of sesame oil is the key to a crispy bottom.
  • We recommend a dipping sauce with extra vinegar.