Gyoza are Japanese-style dumplings: a thin skin wrapped around a savoury filling, often cooked so one side turns golden and crisp. At Momocha we focus on chicken and vegetable gyoza that match what we serve every day — no mystery fillings, just the styles you see on our menu.
What we sell at Momocha
Our gyoza line-up is easy to browse: Chicken Gyoza and Chicken Gyoza Pan Fried when you want that classic meat filling with a crisp bottom; Veggie Gyoza, Veggie Gyoza Pan fried and Crispy Veggie Gyoz for plant-forward options with different textures; and Dragon Gyozas when you are in the mood for something a little extra from the same kitchen.
Pan-fried versus crispy
Many of our gyoza are finished pan-fried: the dumplings sit in a hot pan until the bottoms caramelise, then steam finishes the cook. That gives the famous contrast — tender wrapper on top, crunchy “skirt” underneath. Our Crispy Veggie Gyoz leans into crunch all over; steamed styles stay soft and juicy if you prefer less bite.
The dipping trio
A simple dip lifts gyoza from snack to event. Soy sauce, rice vinegar and chilli oil are the usual suspects. Dip the softer side first if you want to protect the crisp edge.
Ordering gyoza for takeaway
For the best texture after delivery around Loughborough or nearby villages, open the container as soon as you can to release steam, and reheat in a dry pan over medium heat for a minute or two if they have softened — it helps bring the crisp back.