Chessy Gyoza with Spicy Ebiko Sauce

<b>Chessy Gyoza with Spicy Ebiko Sauce</b>


Gyoza, Japanese Dumpling (Pork & Chicken) 19 g

5 pieces

Mozzarella cheese

2 pieces

Baisen Goma Creamy Sauce
(Ajinomoto Salad Dressing Brand)

2 tablespoons

Chili sauce (medium spicy)

1 tablespoon

Vegetable oil

3/4 tablespoon

Goma-Shoyu Salad Dressing
(Ajinomoto Salad Dressing Brand)

1/4 teaspoon

Ebiko for mixing sauce

1/4 teaspoon


1 /8 teaspoon

Ebiko for decoration

1 /8 teaspoon

Sliced spring onion

1 /8 teaspoon

Cooking Method

  1. Fry Gyoza, Japanese Dumpling (pork-chicken) in 175 °C of hot oil for 3.30 minutes or until the gyoza turns golden brown, then drain the oil.
  2. Prepare fried Gyoza into an oven dish.
  3. Prepare 2 pieces of mozzarella cheese on the gyozas and put it in the oven with 180°C for around 3 minutes or heat up with a 800 watt microwave for 1-2 minutes, or until the cheese is melted.
  4. Pour Spicy Ebiko sauce on the cheese gyozas, decorate with ebiko and spring onion.

How to prepare Spicy Ebiko sauce

  1. Mix Baisen Goma Creamy Sauce (Ajinomoto Salad Dressing Brand) , Goma-Shoyu Salad Dressing (Ajinomoto Salad Dressing Brand) , and chili sauce together.
  2. Add sugar and stir them well.
  3. Add ebiko, mix well, and pack in a sealed container.


  • The Spicy Ebiko sauce  can be stored in a sealed container at 1-5 ° C for approximately 5 days
  • Adjust the spiciness of the sauce by changing the type of chili sauce to mild or high spicy.
  • Defrosting Gyoza, Japanese Dumpling (pork-chicken) before frying is not recommended, as they will stick together and the meat inside will fall out from the dumpling skin.
  • The dish is adjustable to be cheesier by adding more cheese, or using the shredded mozzarella cheese instead.

Cooking time: 10 -12 mins

Cost: 31 baht

Recommended selling price: 105-115 baht