Fusion Japanese

Parmesan Crusted Gyoza with Fresh Tomato and Basil



When you buy gyoza in a restaurant, it often comes joined together by a crisp crust. In Japanese we call this the “feather” and it’s made from the evaporating water during the cooking process, which has a bit of flour in it from the gyoza wrappings. Add grated parmesan to the liquid when you’re pan frying MARUKO Gyoza to add a cheesy flavour to your “feather”.

Try not to break this when you take the gyoza out, and after turning them upside down top with some freshly diced tomato and basil leaves for a pretty dish.


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