Dumplings ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store in freezer for up to 18 months.

Keep frozen until ready to cook.
Pan-Fry: Heat nonstick skillet over medium-high heat. Coat with 1–2 Tbs. vegetable oil or canola oil. Place frozen gyoza in pan, flat side down in single layer, keeping them slightly apart. Fry for approx. 3–4 minutes until bottoms turn golden brown. Slowly add approx. 1/4 cup of water to pan. Cover immediately with lid. Steam-cook for 6–7 minutes, until majority of water evaporates. Remove lid and let bottoms continue to crisp for 1–2 minutes. Serve hot.
Boil: Bring approx. 3–4 quarts of water to gentle boil. Add 1 Tbs. of vegetable oil, if desired. Add gyoza, stirring gently so they don't stick to bottom of pot. Cook over medium-high heat for approx. 6–7 minutes, uncovered, stirring occasionally. Gyoza will float when they're ready. Drain and serve immediately.
Steam: Bring 2 quarts of water to gentle boil. Line steamer basket with cabbage leaves or light coating of vegetable oil or canola oil. Place frozen gyoza in basket, flat side down in single layer, keeping them slightly apart. Place basket over boiling water and cover. Steam for 9 minutes. Serve immediately.

Morimoto x Williams Sonoma Gyoza Dumplings, Set of 24