Proudly present our new CP Pork and Chicken Gyoza with Suki sauce! Delicious pork and chicken fillings wrapped in tender thin pastry sheet, with a unique spicy Thai Suki dipping sauce. An innovative recipe for one to enjoy both Thai and Chinese traditional cuisines at once.
To Microwave from frozen: Place Gyoza on a microwaveable dish. Add water to reach 1/4 of the Gyoza. Cover & microwave for 2.00-2.30 minutes at 800 watt. Discard water after cooking.
Pan Fry: Add 1 teaspoon of vegetable oil into a frying pan and arrange Gyoza into pan. Cook over medium heat until bottoms are golden brown. Add 1/3 cup of water into frying pan and cover for about 5.00 minutes. Remove cover once water has evaporated and cook until the bottoms are brown and crispy.
Deep Fry: Deep fry Gyoza at 170°C-180°C for 2.30-3.00 minutes or until golden brown.
Steam: Steam Gyoza in tray at 90°C-95°C for 7.00-8.00 minutes
Boil: Boil Gyoza in hot water or soup for 2.30-3.00 minutes.