In a bid to add some variety to our dumpling staple that is steamed hargow from the freezer section, we tried these pan-fried KB’s Prawn Gyōza.
Each gyōza is about 25 g or 8 cm in length and contained 27% prawn. They can be prepared by either pan frying, steaming or microwaving. We like to pan fry for a crispy skin, which is done by preheating 2 tablespoons of oil in a pan, sauteing the frozen gyōza on medium heat until the skin is lightly brown, then steaming gyōza with 5-6 tablespoons of water until no more water is visible.
We always feel like supermarket and restaurant (or non-homemade!) dumplings don’t have enough meat in them (which is why we stick to hargow), and this one is no exception. That said, we do enjoy these as the pieces of prawn are visible and tasty even over the cabbage, chives and spring onion. Critically, the skin is thin despite providing sufficient structure to hold the gyōza together and is a step up from even restaurant dumplings, which we often avoid because their skins are so thick as to make every bite feel doughy.
This KB’s Prawn Gyōza contained 1 kg or ~40 pieces. It was produced in Thailand and purchased in Sydney, Australia in 2018.