My favorite way of eating sui-gyoza the day that I make them is to simply boil them in water and serve them with some chopped scallions and a soy-and-vinegar sauce. To be honest, I’m perfectly happy being carnivorous and eating a plate of gyoza with a bowl of hot white rice but I wanted to used up my left over nira (Chinese chives) so I ate this meal with little nira pancakes with shrimp.
5-10 sui-gyoza per person
chopped green scallions for garnish
4 teaspoons of rice vinegar
2 teaspoon of soy sauce
a few drops of La-yu (chili oil) or sesame seed oil
* I like to pour some directly onto the plate but it gets watered down a little so I save some on the side to dunk the gyoza into.
As I mentioned in the sui-gyoza post: To cook the suigyoza, boil directly into your soup or drop into boiling water. I recommend stirring them with chopsticks the first few minutes until they start to float so they don’t stick to the bottom of the pot. If they are fresh, they should take approximately 3-4 minutes to cook and a little longer if they are frozen.
I have also seen other recipes that suggest that after the suigyoza start to float, add in a cup of water and allow the water boil and repeat a second time. This helps the wrapper get chewier. Or alternatively, you can pull out the gyoza once they start to float and put them in an ice bath and put them back in the pot and repeat once more.