Skip to content
Deep fried Gyoza with Kamaboko

Deep fried Gyoza with Kamaboko

  • Cook Time: 15 mins
  • Servings: 2 servings


  • Tai iri Kamaboko aka 1/2
  • Gyoza wrapper 6
  • Plum paste 1 tbs
  • Sliced cheese 1
  • Green perilla 2
  • Salad oil 5 tbs


1. Cut the kamaboko into 6 pieces of 8mm width.

2. Place green perilla, sliced cheese, plum paste, and sliced kamaboko on gyoza wrapper and gently fold wrapper.

3. Dip the edge of the skin in water (not to exceed the amount) and secure tightly. Wrap the rest in the same way.

4. Put salad oil in a pan and fry until golden brown color.

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Your cart is currently empty.
Shop now