This is the Golden Wok Grandma’s Prawn Gyozas. It contained 25% prawn.
While the packaging suggests panfrying, we chose to bake them in the oven for 10 minutes at 170ºC, followed by air frying at 200ºC for 2 minutes. This resulted in gyozas with a golden, crispy top and a still-tender base.
The wrapper was pleasantly thin, but the prawns inside were small, resembling rehydrated tiny dried shrimp in both size and texture. The vegetables—cabbage, onion, and celery—were overly mashed, losing their texture as if they had been over-processed rather than chopped. While their flavours, particularly the cabbage and onion, were noticeable, the overall seasoning of the gyōza was bland despite a hint of ginger.
Overall, the gyōza didn’t stand out. We’d only consider purchasing them again at a significant discount. In comparison, Bibigo dumplings were far superior in both flavour and texture.
This Golden Wok Grandma’s Prawn Gyozas contained 800 g. It was produced in China and purchased in Sydney, Australia in 2024.