Gyoza 3 Ways


Easy Level:

Cook Time:


Each sauce for 20 pcs gyoza

“Simple, Creative and Delicious CP Gyoza Within 5 Steps” Contest below!

Steamed or fried, there’s always a way to enjoy good ol’ GYOZA. Not only do they make great mid-day weekend snacks, they’re also a welcome addition to the dinner table! Today’s recipe will be on 3 different sauces that we came up for pairing! Not only are these sauces super easy to make, they’re tasty too.

We recommend especially the chilli crab sauce to go with the fried gyoza – sweet crab meat with the spicy rempah, and torch ginger flower can really give an additional fragrance.

We used CP’s Chicken Gyoza, which is one of their bestsellers, and known for high-quality chicken meat in every bite. Plus, they are super easy to cook, which makes them pair really well with the sauces.



Contest: Show off your culinary skill and get creative with CP Gyoza! Stand to win a trip for 2 to Bangkok by using CP Gyoza to create your very own simple, creative and delicious recipe within 5 steps.

2 lucky winners will be selected!

Method of Recipe Submission:
Step 1:  Like CP Singapore Facebook page
Step 2:  Like and share The MeatMen’s video post on Gyoza 3 Ways
Step 3:  Post the video/ photo on your own creation of Simple, Creative and Delicious CP Gyoza within 5 Steps on your own Facebook/Instagram page (video to be less than 1 min) and share your recipe
Step 4:  Hashtag #CPCreativeGyoza and Tag @CP Singapore (For Facebook) and @CPFoodsSG (for Instagram)
Step 5:  Tag a friend you may like to travel with to Bangkok

Kindly refer to CP Facebook Page for T&Cs. 



Sesame Miso Sauce with Pan Fried Gyoza


1 packet CP Chicken Gyoza
3 tbsp of cooking oil
? cup of Water


3 tbsp white miso paste
2 tbsp sesame sauce
2 tbsp water
½ lemon juice
1 tbsp sesame oil
1 tbsp sesame seeds


Combine all sauce ingredients together and mix well
Heat up a non-stick frying pan with 3 tbsp at medium heat.
Place frozen CP chicken gyoza on pan.
Cook gyoza until they are lightly brown at the bottom.
Pour in water and cover with a lid.
Let the water evaporate. Remove the lid.
Cook gyoza until they are crispy at the bottom.
Serve with sesame miso sauce

Chilli Crab Sauce with Deep Fried Gyoza
1 packet CP Chicken Gyoza
Oil for deep frying
20g chopped shallots
20g minced garlic
10g grated ginger
1 tbsp fermented bean paste
60g sambal chilli
100g tomato ketchup
1 egg
100g crab meat
½ bulb of chopped torch ginger flower
½ cup of water
In a pan with oil at medium heat, cook off chopped shallot until fragrant.
Add in minced garlic, grated ginger and fermented bean paste. Fry until fragrant.
Add in sambal, ketchup and crab meat.
Add in water, chopped torch ginger flower and bring to boil.
Bring sauce to simmer and slowly stir in beaten eggs.
Set aside.
Heat up oil to around 170 – 180 °C
Carefully place frozen CP chicken gyoza into the oil.
Fry for around 4 – 5 minutes until golden brown.
Remove gyoza from oil into a cooling rack and serve with chilli crab sauce

Ginger Ponzu Sauce with Steamed Gyoza
1 packet CP Chicken Gyoza
½ cup soy sauce
2 Lemon juice and zest
2 tbsp mirin
10g bonito flakes
2 tbsp ginger juice
Combine soy sauce, lemon zest and juice, mirin in a bowl.
Submerge bonito flakes into the mixture for 10 minutes.
Strain sauce and mix in ginger juice.
Place frozen CP gyoza into a tray.
Place tray into a steamer and steam for 7 – 8 minutes.
Serve with ginger ponzu sauce

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