Pork & Shiitake Gyoza Dumplings
Get ready to catch fillings! | 2-3 Servings
- Sesame
- Soy
- Wheat
If you’re unfamiliar with gyoza, you’re about to find your new obsession! These Japanese-style dumplings from SUMM! make the perfect light meal or anytime snack, and are filled with minced pork, cabbage, scallions, shiitake mushrooms, and ginger. No matter how you heat them up, they’re best served with SUMM! Gyoza Sauce (included). Nutrition values are representative of 1/2 package of dumplings.
Ingredients
1 unit
Pork & Shiitake Gyoza Dumplings
(Contains: Sesame, Soy, Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
Nutrition Values
Cooking Steps
FRY:
- Heat 1 TBSP cooking oil in a large pan over high heat. Add gyoza, flat sides down, and ⅓ cup water (be careful of splatter!); cover and bring to a boil. Reduce heat to medium and cook until water evaporates and bottoms are crispy, 5-6 minutes.
- Serve with gyoza sauce on the side for dipping.
BOIL:
- Bring a medium pot of water to a boil. (Swap in chicken broth for water if you have some on hand!)
- Add gyoza and cook until warmed through, 3 to 5 minutes.
- Serve with gyoza sauce on the side for dipping.
MICROWAVE:
- Place gyoza on a microwave-safe plate and cover with a wet paper towel.
- Microwave until warmed through, 1 to 2 minutes.
- Serve with gyoza sauce on the side for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The dumplings themselves were well-liked for their savory filling, though some found them a bit bland and wanted more seasoning. Opinions on the included sauce were split — some loved it; others swapped in sriracha and soy sauce for a bolder dip.
- Ease of prep: These are quick and easy to heat up, but the pan-fry method tripped up several cooks — dumplings stuck to the pan or fell apart, even with oil.
- Suggestions: Use a non-stick pan and make sure it's fully heated before adding the dumplings; some found skipping the water and frying slowly in oil alone gave better results. Cooking in butter also produced a crispy bottom with a soft top that many enjoyed.
- Cooking method: The microwave method left skins chewy and brittle; steaming or pan-frying gave a much better texture 🥟.
Reviews from our home cooks
We didn't care much for the sauce, but the dumplings themselves were good. Mix sriracha and soy sauce for a sauce that we liked better.
They tasted good, but we followed the directions exactly and the dumplings all stuck to the pan. So, we basically ate the filling because the dumpling was stuck.
Cooked them in the skillet in butter, had fried and crispy on one side and soft on the other. Loved it
The cooking instructions aren't what you expect but just do it and you will get restaurant quality dumplings.
I followed instructions but think it would have been better just frying slowly in oil without water. That's how I fry zhaozi when I make them. The water made skins stick to pan.
These were flavorful and delicious. I steamed them and had them with the sauce. They were certainly delicious.
These were delicious and so easy to cook! The only thing I wasn't happy about is mine only came with 8, not 10 like the packaging states.
These were excellent. I added some sesame oil and soy then served with stir fry pea pods.
These paired nicely with the stir-fry. Need to heat pan up more next time to get the browning on the bottom.
Quick and easy! Went well with the Ramen meal I made. Very flavorful!
