Known as gyoza in Japan, mandoo in Korea, and guo tie in China, pan-fried dumplings are universally loved indeed. Even if you didn’t grow up eating them, a few months living in Asia will make you sad you didn’t. Making them by hand, while delicious, can be time consuming – especially on crazy week nights. Check out our frozen faves from the supermarkets.
CP CHICKEN GYOZA ($5.90)
These tasted the meatiest, thanks to the clump of finely minced chicken wrapped in a crispy yet stretchy skin. The peppery seasoning reminded us of chicken nuggets and siew mai, which we love.
Score: 9 out 10
KARRION SEAFOOD GYOZA ($4.90)
The thin, wonton-like skin was the best of the lot. But besides shrimp, we couldn’t make out what other seafood was in the bland filling.
CHIMEI FROZEN LEEK COOKED DUMPLINGS ($9.80)
These chive-stuffed dumplings had a mild punch of ginger that we found refreshing, but it wasn’t enough to distract us from the subtle bitterness of the leeks.
LE LE PORK CHIVES DUMPLING ($9.34)
What’s great: the scrumptious pork filling fragranced with an abundance of chopped chives. Too bad there wasn’t enough filling in the too-thick skin, so each dumpling was quite hollow.
AJINOMOTO SHRIMP FLAVOURED GYOZA DUMPLINGS ($4.75)
The thin skin had a nice, chewy bite, but there was too much of it in proportion to the meagre filling, which tasted like shrimp (although we couldn’t see any sign of it in the filling).
SPRING HOME CHIVES & CHICKEN DUMPLING ($3.60)
The gathers of dough crowning each dumpling were too thick and stiff, but the generous stuffing of chives was tasty and had a lovely bite. We’d have liked a bit more chicken, though.
BIBIGO PORK & VEGETABLES DUMPLINGS ($11.95)
There’s a good ratio of filling to skin, although some tasters found the latter too doughy. But we all liked the well-seasoned, not-too-salty filling of minced pork, spring onions and chopped-up glass noodles.
Ready for dessert?
By Rachel Xie, Simply Her, October 2014