Yaki Gyōza
1. Add a dash of sesame oil (not listed in the ingredients) to a frying pan and place the pan on medium heat. Place the gyōza in the pan in straight lines with the broad sides touching one another.
2. When the bottoms of the gyōza are well browned, add hot water up to about 1/3 the height of the gyōza. Cover the pan and continue cooking until the water disappears and you can hear a crackling sound.
3. Drizzle on a bit of sesame oil for aroma and serve.




Sui Gyōza
1. Fill a pot about halfway full with water and add a dash of sesame oil (not listed in the ingredients). Bring the pot to a boil.
2. Carefully add the gyōza to the pot and boil them for 5 minutes. At the same time, add bok choi chopped into bite-size pieces. Boil these until they soften and then remove them and allow them to drain.


Yaki Gyōza Sauce


Vinegar (酢/ Su) To taste
Soy sauce (醤油 / Shōyu) To taste
Chili oil (ラー油 / Rāhyu) To taste

How to Make
Use a small plate or bowl to combine the three ingredients in whatever amounts you like and use the mixture as a dipping sauce for your yaki gyōza.

Sui Gyōza Sauce


Ponzu soy sauce (ポン酢しょうゆ/ Ponzu shōyu) 4 tbsp
Ground white sesame (すり胡麻 / Suri goma) 2 tbsp
White sesame paste (白練り胡麻 / Shiro nerigoma) 2 tbsp
Sugar (砂糖 / Satōh) 1 tbsp
Chili oil (ラー油 / Rāhyu) 1 tsp
Green onion (長ネギ / Naga-negi) 1/3 (minced)

How to Make
1. Mince the green onion. Mix all of the other ingredients together in a bowl. Add the minced green onion and give a couple stirs.
2. Spoon the sauce on top of your sui gyōza.
3. Serve your sui gyōza together with the bok choi.


Yaki Gyōza
Sui Gyōza










Recipe Developed by Machiko Tateno