Mine is frozen gyoza panfried on the side then steamed. If especially hungry then in the six minutes that takes, I soak one nest of rice vermicelli noodles in boiling water from the kettle. In the last sixty seconds of the gyoza cooking time, I throw in a handful of greens to join them - usually kale, baby spinach, silverbeet (chard) or broccolini, sometimes a combo - then when the timer goes off, drain the noodles and toss in with the gyoza and greens (gently!) and drizzle over whatever sauces I have in the fridge - sweet chilli, sriracha, tamari, Korean bbq, leftover satay or tahini sauce from another stir fry. Toss gently then tip into a bowl and top it off with crispy chilli oil. Divine and takes less than 10 minutes. Though I did make it for my husband as well when we got in from work exhausted one tired Tuesday and he loved it so now it’s no longer just a “me” thing 🤣
Mine is frozen gyoza panfried on the side then steamed. If especially hungry then in the six minutes that takes, I soak one nest of rice vermicelli noodles in boiling water from the kettle. In the last sixty seconds of the gyoza cooking time, I throw in a handful of greens to join them - usually kale, baby spinach, silverbeet (chard) or broccolini, sometimes a combo - then when the timer goes off, drain the noodles and toss in with the gyoza and greens (gently!) and drizzle over whatever sauces I have in the fridge - sweet chilli, sriracha, tamari, Korean bbq, leftover satay or tahini sauce from another stir fry. Toss gently then tip into a bowl and top it off with crispy chilli oil. Divine and takes less than 10 minutes. Though I did make it for my husband as well when we got in from work exhausted one tired Tuesday and he loved it so now it’s no longer just a “me” thing 🤣