Gyoza is becomming a pretty big thing in Brisbane with various dumpling restaurants opening this year, and more and more gyoza stalls in markets dotted around the area. What is a bit unique with Zagyoza, is that you can purchase a frozen pack of traditionally-made gyoza to bring the dumpling experience home.
Zagyoza itself has a restaurant in Brisbane's West End, but it's their take-home frozen gyoza for sale at the various markets that I'm interested in. I visited the Mitchelton farmers' markets over the weekend and was quickly sold on these tasty morsels after being given a free (cooked) sample from some very enthusiastic gyoza sellers! I bought a packet which the guys kept for me in their freezer until I was ready to leave, as the gyoza is best cooked from frozen.
Once home, I followed the cooking instructions which was not how I expected gyoza to be cooked. I steamed the little dumplings of deliciousness in a fry-pan with only a small amount of water and they were done in about 6 minutes. I then fried them in the same pan, but not to the greatest success. I did watch the How to Cook Gyoza video on Zagoyoza's website, but sadly I did it after I had cooked up this batch- I do recommend watching the 2 minute video first to ensure crispy-bottomed gyoza rather than some of the no-bottom gyozas I ended up with, due to my failure to use a non-stick pan (consider that tip number 2).
Despite my slight cooking fail, this gyoza was seriously tasty. The pork filling included wombok, garlic chives and other herbs which all blended together brilliantly, and were better than quite a few restaurant gyoza I've had which can be a bit bland. I served up my gyoza with a variation on their recommended dipping sauce blend of 1 part soy, 2 parts rice vinegar. As I had no rice vinegar in the house, I used apple cider vinegar instead which smelt extremely strong, but honestly worked and made these delicious little morsels even tastier!
Zagoyza offers bulk-buy packets of frozen gyoza goodness for any upcoming parties and as the Christmas season gears up, these gyoza would make a unique addition to a canape round. Despite my cooking errors, I'm pretty confident now of perfecting the next batch and am keen for a round 2 of becoming a Japanese culinary master at home.
Website: Zagyoza
Facebook: Zagyoza
Zagyoza itself has a restaurant in Brisbane's West End, but it's their take-home frozen gyoza for sale at the various markets that I'm interested in. I visited the Mitchelton farmers' markets over the weekend and was quickly sold on these tasty morsels after being given a free (cooked) sample from some very enthusiastic gyoza sellers! I bought a packet which the guys kept for me in their freezer until I was ready to leave, as the gyoza is best cooked from frozen.
Once home, I followed the cooking instructions which was not how I expected gyoza to be cooked. I steamed the little dumplings of deliciousness in a fry-pan with only a small amount of water and they were done in about 6 minutes. I then fried them in the same pan, but not to the greatest success. I did watch the How to Cook Gyoza video on Zagoyoza's website, but sadly I did it after I had cooked up this batch- I do recommend watching the 2 minute video first to ensure crispy-bottomed gyoza rather than some of the no-bottom gyozas I ended up with, due to my failure to use a non-stick pan (consider that tip number 2).
Despite my slight cooking fail, this gyoza was seriously tasty. The pork filling included wombok, garlic chives and other herbs which all blended together brilliantly, and were better than quite a few restaurant gyoza I've had which can be a bit bland. I served up my gyoza with a variation on their recommended dipping sauce blend of 1 part soy, 2 parts rice vinegar. As I had no rice vinegar in the house, I used apple cider vinegar instead which smelt extremely strong, but honestly worked and made these delicious little morsels even tastier!
Zagoyza offers bulk-buy packets of frozen gyoza goodness for any upcoming parties and as the Christmas season gears up, these gyoza would make a unique addition to a canape round. Despite my cooking errors, I'm pretty confident now of perfecting the next batch and am keen for a round 2 of becoming a Japanese culinary master at home.
Website: Zagyoza
Facebook: Zagyoza
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