9 | Cha Shao Pao

Gyoza Chicken

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Kai Gyoza | 鸡肉饺子



Gyoza literally translated to potstickers, has been a very popular dumpling in Asia for ages and recently a well known product in Europe. This version is made of chicken and corn.


Chicken, corn and vegetables


30 gram


Steam for about 10 minutes above boiling water
Deep-fry for 5 minutes in oil at 175ºC
Pan-fry for about 1 minute with a teaspoon of oil after steaming

Serving suggestions

Traditionally this dumpling should be served with a special mixture of soy sauce like the Dim Sum sauce of Dim Sum Chef. Add some thin strips of ginger to the sauce for extra ginger flavour. More serving suggestions

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