Gyoza - Shitake & Fungus
Cooking instructions: Do not refreeze once thawed. Don't defrost before use.
Pan fried dumplings: lightly grease a frying pan, place the dumplings in the pan and cook on moderate heat for 3-4 minutes or until golden brown on the bottom. Fill some water and steam for 4 minutes.
Steamed dumplings: put some water in the steaming pan and heat. When the water is boiling, arrange dumplings on the steaming board and steam for 7-9 minutes.
Oven: cover dumplings with sauce and cook in the oven (preheated to +200°C) for about 15 minutes.
Cooked dumplings: boil in a pot with water for 4-5 minutes.
Explore our full Japanese Ingredients collection.
Gyoza - Shitake & Fungus
Cooking instructions: Do not refreeze once thawed. Don't defrost before use.
Pan fried dumplings: lightly grease a frying pan, place the dumplings in the pan and cook on moderate heat for 3-4 minutes or until golden brown on the bottom. Fill some water and steam for 4 minutes.
Steamed dumplings: put some water in the steaming pan and heat. When the water is boiling, arrange dumplings on the steaming board and steam for 7-9 minutes.
Oven: cover dumplings with sauce and cook in the oven (preheated to +200°C) for about 15 minutes.
Cooked dumplings: boil in a pot with water for 4-5 minutes.
Explore our full Japanese Ingredients collection.
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Description
Cooking instructions: Do not refreeze once thawed. Don't defrost before use.
Pan fried dumplings: lightly grease a frying pan, place the dumplings in the pan and cook on moderate heat for 3-4 minutes or until golden brown on the bottom. Fill some water and steam for 4 minutes.
Steamed dumplings: put some water in the steaming pan and heat. When the water is boiling, arrange dumplings on the steaming board and steam for 7-9 minutes.
Oven: cover dumplings with sauce and cook in the oven (preheated to +200°C) for about 15 minutes.
Cooked dumplings: boil in a pot with water for 4-5 minutes.
Explore our full Japanese Ingredients collection.
