1. Remove sauce packet(s) and place them in warm water to thaw.

2. Preheat a good condition non-stick pan over medium-high heat.

3. Without adding oil, place twelve pieces of gyoza on the pan, flat side down. To ensure best results, arrange them close together in a circle shape.

4. Slowly pour 3 oz. of water into the pan. Cover and heat for about 5-7 minutes.

5. Uncover and continue to pan-fry the bottom side only until golden brown and all the water has evaporated.

6. Turn off heat and leave in the pan for a couple of minutes, then serve and enjoy crispy, juicy gyoza!

Dipping sauce included.

Use a good condition non-stick pan when cooking.

For best results, flip the pan of finished gyoza onto a heat-safe plate.

If a non-stick pan in good condition isn't available, lightly coat or spray the pan with cooking oil before step 3.

DUMPLINGS: CABBAGE, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PORK, PORK FAT, ONIONS, CHICKEN MEAT, CANOLA OIL, CONTAINS LESS THAN 2% OF: GARLIC CHIVES, RICE FLOUR, TEXTURED SOY PROTEIN CONCENTRATE, GARLIC, SAKE (WATER, RICE, KOJI [ASPERGILLUS ORYZAE], SALT), SEASONING (SALT, YEAST EXTRACT, MALTODEXTRIN), DEXTRIN, SESAME OIL, SUGAR, GELATIN, ISOLATED SOY PROTEIN WITH LESS THAN 2% LECITHIN, CHICKEN BROTH BASE (CHICKEN BROTH, AUTOLYZED YEAST EXTRACT, CHICKEN FAT, MODIFIED FOOD STARCH, SUGAR, NATURAL FLAVOR), MONOSODIUM GLUTAMATE, POTATO STARCH, SOY FLOUR, SOY LECITHIN, GINGER, SPICE, XANTHAN GUM, DISODIUM INOSINATE, DISODIUM GUANYLATE DIPPING SAUCE: SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, ALCOHOL), DISTILLED VINEGAR, WATER, HIGH FRUCTOSE CORN SYRUP, SALT