Crispy Pan-Steamed Frozen Gyoza With Sesame Slaw and Chili Crisp

Why You’ll Love This Recipe

• Fast but satisfying: Crispy-bottom dumplings and bright slaw feel like a complete dinner in under 30 minutes.
• Big texture contrast: Crunchy slaw + tender filling + crisp gyoza bottoms.
• Minimal effort, maximum flavor: Frozen dumplings and bagged slaw do the heavy lifting.
• Flexible heat level: Chili crisp lets everyone customize spice at the table.

Grocery List

• Produce: Bagged coleslaw mix (12 oz / 340 g) (optional: scallions or cilantro for garnish)
• Dairy: Mayonnaise (optional)
• Pantry: Frozen gyoza (16 oz / 454 g), neutral oil, rice vinegar, soy sauce, toasted sesame oil, chili crisp (optional: sugar)

Full Ingredients

For the Pan-Steam Crispy Frozen Gyoza

• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 (16 oz / 454 g) bag frozen gyoza (about 18–22 dumplings; do not thaw)
• 1/3 cup (80 ml) water
• 2 tbsp chili crisp (plus more to taste)
• Optional garnish: 1 tsp toasted sesame seeds; 2 tbsp thinly sliced scallions

For the Sesame Slaw

• 1 (12 oz / 340 g) bag coleslaw mix
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 2 tbsp mayonnaise (optional, for a lightly creamy dressing)
• 1 tsp sugar (optional, helps round out the vinegar/soy)

Step-by-Step Instructions

Step 1: Mix the sesame slaw dressing

In a large mixing bowl, whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tbsp toasted sesame oil. If you like a slightly creamy slaw, whisk in 2 tbsp mayonnaise. Taste, then whisk in 1 tsp sugar if you want it a touch less sharp and more balanced.

Step 2: Toss the slaw and let it soften slightly

Add the 12 oz (340 g) coleslaw mix to the bowl. Toss thoroughly until everything is evenly coated. Set aside at room temperature for 5–10 minutes while you cook the dumplings. This short rest helps the cabbage soften just a bit and soak up the dressing.

Step 3: Heat the pan for crisp-bottom dumplings

Place a large nonstick skillet (10–12 inches) over medium-high heat for 1 minute. Add 1 tbsp neutral oil and swirl to coat the bottom.

Step 4: Pan-fry the frozen gyoza until golden underneath

Arrange the frozen gyoza in a single layer, flat-side down, leaving a little space between dumplings if possible. Cook uncovered for 2–3 minutes, or until the bottoms are visibly golden brown. (If your pan runs hot, reduce heat to medium to prevent scorching.)

Step 5: Steam to cook through

Keeping your face and hands back from the pan, carefully pour in 1/3 cup (80 ml) water. Immediately cover with a tight-fitting lid. Steam for 5–6 minutes, or until the dumpling wrappers look slightly translucent and the water is mostly gone.

Step 6: Uncover and re-crisp the bottoms

Remove the lid and continue cooking for 1–2 minutes to evaporate any remaining water and restore the crisp bottoms. If you want extra crunch, let them go closer to 2 minutes, watching closely so they don’t burn.

Step 7: Plate and finish with chili crisp

Divide the sesame slaw between two plates or bowls. Add the hot gyoza alongside. Drizzle the dumplings with 2 tbsp chili crisp (more if you like), aiming for a little chili oil and a few crunchy bits on each dumpling. Finish with optional toasted sesame seeds and sliced scallions if using. Serve immediately while the bottoms are crisp.

Pro Tips

• Use the right pan: A nonstick skillet makes sticking much less likely, especially with frozen dumplings.
• Don’t thaw the gyoza: Cook them straight from frozen for the best texture and easiest handling.
• Cover fast after adding water: The water will sputter; covering quickly traps steam to cook the filling through evenly.
• Control the crisp: For lighter browning, use medium heat; for deeper crunch, keep medium-high but watch closely during the final 1–2 minutes.
• Dress the slaw first: Letting it sit 5–10 minutes improves texture and flavor with zero extra work.

Variations

• Extra-bright slaw: Add 1 tbsp fresh lime juice and 1 tsp grated ginger to the dressing.
• More protein/veg: Toss slaw with 1 cup (edamame) or add 1 cup thin-sliced cucumber for extra crunch.
• Dipping sauce option: Mix 1 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp chili crisp and serve alongside.

Storage & Make-Ahead

Slaw: Store in an airtight container in the refrigerator for up to 2 days. It will soften as it sits; toss before serving.
Cooked gyoza: Best eaten right away for maximum crispness. Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Re-crisp gyoza in a skillet over medium heat with 1 tsp oil for 3–5 minutes, turning once. (Microwaving works, but the bottoms will be soft.)
Make-ahead: Whisk the slaw dressing up to 5 days ahead and keep refrigerated; toss with the coleslaw mix right before dinner (or up to a few hours ahead for a softer slaw).

Nutrition (per serving)

Approximate, based on 2 servings: 700 calories, 26 g protein, 78 g carbohydrates, 32 g fat, 7 g fiber, 1550 mg sodium. (Values vary widely by brand of frozen gyoza and chili crisp, and whether mayo is used.)