Delicious ways to prepare Nikuman and dim sum

Using a Steamer

Nikuman, Anman and other steamed buns: After the water comes to a boil and steam rises, steam for approximately 15 minutes.
Gomokuman: After the water comes to a boil and steam rises, steam for approximately 20 minutes.
Shumai, Chimaki: After the water comes to a boil and steam rises, steam for approximately 10 minutes.
Hanamaki: After the water comes to a boil and steam rises, steam for approximately 5 minutes.

Using a Microwave Oven (500W)

Temporarily remove the wrapping, wet thoroughly with water and make shallow cuts with a knife.
Re-wrap loosely and heat until warm.

Nikuman and Anman and other steamed buns : Approximately 2 minutes.
Chu Nikuman and Chu Anman : Approximately 1 1/2 minutes.
Mini Nikuman and Mini Anman : Approximately less than 1 minute.
Gomokuman: Approximately less than 3 minutes.
Mini-Nikuman and mini-Anman: Approximately less than 1 minute.
Pack of 10 shumai: Approximately 1 1/2 minutes.
Chimaki: Approximately 1 1/2 minutes.
Hanamaki: Approximately 1/2 minutes.

If the products are frozen, first defrost in the refrigerator, then heat for the times listed above and serve.

Delicious ways to prepare gyoza (pot stickers:Japanese dumplings)

Using a Steamer (steamed gyoza)

After the water comes to a boil and steam rises, steam for approximately 5 minutes.

For boiled and pan-fried gyoza

1Arrange the gyoza in a frying pan. Fill the pan with water until the gyoza are completely covered. Boil on high heat.

2When the water boils, reduce to medium heat and boil for about 3 minutes.
* These may be served as boiled gyoza.

3Throw out the remaining water and with a light hand, add salad oil (or sesame oil if you prefer) from a height on top of the gyoza.
*Pan-fry the gyoza on medium heat for about 3 minutes until it browns. These may be served as pan-fried gyoza.

・At Kagurazaka Gojuban, we steam our gyoza until they are completely heated through before selling them.

・In China, gyoza is generally enjoyed as boiled or steamed gyoza.
In Japan, gyoza is most commonly enjoyed as pan-fried gyoza, so we also include instructions on preparing pan-fried gyoza. But to enjoy the full variety that gyoza has to offer, we heartily recommend that you try boiled and steamed. gyoza as well.