These are the fresh, fragrant ones in our dumpling range. Each gyoza is filled with prawn and coriander. They’re made for pan-frying, not boiling, so you get a crispy golden base with a soft, tender top. The light, herby filling goes well with that crunch.

What’s in the pack: 12 dumplings

How to pan-fry:

1. Make the slurry. Mix 1/3 tsp flour into 80ml water.
2. Heat the pan. Put a pan on medium-high heat and add just enough oil to lightly coat the base.
3. Add the gyoza. Place the dumplings in the pan, then pour in the flour slurry.
4. Cover and cook. Put a lid on and cook until all the water has evaporated and the bottoms are golden and crispy.

Tip: Serve crispy side up with a squeeze of lime and a soy and ginger dipping sauce.