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The freshest vegetables and premium meat -- all in a light, crispy-when- cooked dough. Just heat and enjoy delicious Day-Lee Pride Potstickers (Gyoza) -- or our other entrees! Restaurant Quality food – from freezer to table in just minutes!

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Day-Lee Pride working on some Exciting New Products

Check back early next year for some exciting New Products from Day-Lee Pride. We think you’re going to love them!

 

Chicken Gyoza Oyako-don (pdf)

Fulfilling gyoza dumplings meet donburi bowls—It is a super combo that satisfies even those who have a big appetite. Here are two gyoza donburi recipes.

 

Ingredients:

* 8-10 Day Lee Foods chicken gyoza

* 3 1/2 sweet onion, thinly sliced

* 2 stalks green onion

* 2 tsp oyster sauce

* 3 tbsp sake

* 3 tbsp mirin

* 2 tbsp soy sauce

* 1 tsp sugar

* 1/4 cup water

* 4 eggs

* 3-4 cups cooked sushi rice

 

How To Make:

(download pdf for images)

 

1. In a non-stick pan, bring oyster sauce, sake, mirin, soy sauce, sugar and water to a boil.

2. Add sliced onion and let it cook for 3 minutes.

3. Add chicken gyoza and simmer for another 3 minutes.

4. Slice green onion diagonally into 1/2 inch long pieces.

5. Beat eggs in a bowl.

6. Pour 1/2 of beaten eggs over the simmering onion and gyoza. Gently mix and let egg set.

7. Drizzle around the rest of the beaten eggs and sprinkle scallion on top. Cover the pan with a lid and lower the heat.

8. When egg is almost set, turn off the heat and let it stand for 2 minutes.

9. Put rice into individual bowl and top it with egg, onion and gyoza mixture with soup.



 

Vegetable Gyoza and Salad Rice Bowl (pdf)

Fulfilling gyoza dumplings meet donburi bowls—It is a super combo that satisfies even those who have a big appetite. Here are two gyoza donburi recipes.

 

Ingredients:

* 6-8 vegetable gyozas

* 3-4 cups cooked Japanese sushi rice

* 1/2 avocado, diced

* 10 mini tomatoes

* 1 cup baby kale

* 3 Mint leaves to garnish

Dressing:

* 1/2 cup ponzu

* 4 tbsp sesame oil

* 1 tbsp grated ginger

 

How To Make:

(download pdf for images)

 

1. Put 1 serving of rice in each serving bowl.

2. Top with baby kale, diced avocado, halved baby tomatoes and some mint leaves.

3. Pan fry Day-Lee Pride vegetable gyoza according to the instructions on the back of the bag.

4. Serve pan fried vegetable gyoza atop vegetables in rice bowl.

5. Mix all the ingredients for dressing well.

6. Pour dressing before eating.



 

Sriracha Chicken Gyoza with Mixed Mushrooms and Basil (pdf)

Transforming gyoza dumplings into Italian dishes might not come to mind readily, but the matching is surprisingly tasty. Try these unprecedented recipes and enjoy unique East Meets West dishes. Buon appetite!

 

Ingredients:

* 12 Day-Lee Pride Sriracha Chicken Gyoza

* 2 cloves garlic, minced

* 1 pinch chili flakes

* 3 fillets anchovy

* 4 cups sliced, assorted mushrooms of your choice (ex.: shiitake, shimeji, maitake, oyster, Portobello, enoki, etc.)

* 1/4 cup thinly sliced basil plus some for the garnish

* Salt and pepper to taste

* Extra virgin olive oil to saute

 

How To Make:

(download pdf for images)

 

1. In a pan, put minced garlic and 2-3 tablespoons of extra virgin olive oil. Turn on the heat to high.

2. When garlic starts to sizzle (do not bum them), add chopped anchovy, chili flakes and then mushrooms

3. Season with salt and pepper, and put on serving plates.

4. Sprinkle some thinly sliced basil.

5. Cook Day Lee Foods Srirancha Chicken Gyoza in boiling water for 3 minutes and drain.

6. Top mushrooms with cooked gyoza and garnish with basil.



 

Seafood Pasta with Shrimp Gyoza (pdf)

Transforming gyoza dumplings into Italian dishes might not come to mind readily, but the matching is surprisingly tasty. Try these unprecedented recipes and enjoy unique East Meets West dishes. Buon appetite!

 

Ingredients:

* 6-8 mussels, washed

* 6-8 clams, washed

* 6-8 deveined and peeled shrimps

* 1/4 cup finely chopped parsley

* 2 cloves garlic, finally chopped

* 1 1/2 cup canned crashed tomato

* 8-10 Day-Lee Pride Shrimp Gyoza

* 3 fillets salted and canned anchovies, finally chopped

* 4 tbsp extra virgin olive oil

* 4-5 oz linguine pasta

* 1/4 cup white wine

* 2 cloves garlic, finally chopped

* Salt and black pepper to taste

 

How To Make:

(download pdf for images)

 

1. Pan fry Day Lee Pride Shrimp Gyoza according to the instructions on the back of the back. Put them aside.

2. In a pan, put olive oil, chopped anchovies and garlic. Turn on the heat to medium and let the garlic cook. When the garlic starts to sizzle, add canned tomato, pinch of salt and some ground pepper, clams and mussels. Add wine and cover with a lid until all the clams and mussels open.

3. Add shrimp and chopped parsley and cook until shrimp turn pink.

4. Add chopped parsley and turn off the heat.

5. Cook linguini 3 minutes less than suggested cooking time on the package in a big pot of boiling water. Add cooked linguini to the seafood in tomato sauce. Add 4 tablespoons of pasta cooking water to the sauce as well.

6. Bring the sauce with pasta to a boil and let it simmer for two minutes. Turn off the heat and taste. If needed, add salt.

7. Put linguini and seafood in two serving plates and top with freshly grounded pepper. Feel free to sprinkle with additional chopped parsley.



 

July 4th Flag Gyoza Chirashi Sushi (pdf)

Backyard barbecue party, rooftop firework viewing, or home gathering whichever you plan on the 4th of July, these gyoza dumpling dishes will add a fun, oriental touch to your table.

 

Ingredients:

* 10 Day-Lee Pride gyoza of your choice

* 6-7 cups cooked sushi rice

* 4/3 cup sushi seasoning vinegar

* 3-4 mini cucumbers, julienned

* 8-12 mini tomatoes, halved

* 1-2 slices mozzarella cheese (Or any white colored cheese)

* Soy sauce to taste

* Wasabi paste to taste

* 2 sheets sushi nori seaweed, cut into thin slices using scissors

 

How To Make:

(download pdf for images)

 

1. Boil big pot of water and add Day-Lee Pride gyoza. Cook for 2 minutes.

2. Drain gyoza and put them into an ice bath to cool completely. Drain, and dry.

3. Cut out sliced mozzarella cheese with a star shaped cookie cutter. Chop remaining cheese after cutting out into small pieces.

4. Add sushi seasoning vinegar to freshly cooked rice. Mix well.

5. In a rectangular container (9 in x 7.25 in x 2.75 in), put half of seasoned rice.

6. Top rice with 2/3 julienned cucumber, remaining chopped cheese and thinly cut nori seaweed.

7. Cover with the rest of remaining sushi seasoned rice.

8. To decorate, put the rest of julienned cucumber into small rectangular shape on the upper left corner.

9. Place star-shaped cheese on the bed of julienned cucumber.

10. Line halved mini tomatoes across on top of the rice. Then line with gyoza. Alternate tomatoes and gyoza decoration to create red and white stripes for the flag.

11. Serve with soy sauce and wasabi. (For children, hold wasabi)



 

Gyoza Potato Salad with Edamame and Carrot Star (pdf)

Backyard barbecue party, rooftop firework viewing, or home gathering whichever you plan on the 4th of July, these gyoza dumpling dishes will add a fun, oriental touch to your table.

 

Ingredients:

* 8-10 Day Lee Pride vegetable gyoza

* 3 large russet potatoes

* 3 mini cucumbers

* 1/2 cup finely chopped scallion

* 1/2 cup shelled edamame

* 10 pieces sliced carrots (Each slice should be larger than star shaped cookie cutter)

* 1/3 cup mayonnaise (Japanese mayonnaise recommended)

* 1 tbsp Japanese karashi mustard (Can be substituted with English mustard)

* 2 tbsp seasoned sushi vinegar

* Salt and pepper to taste

 

How To Make:

(download pdf for images)

 

1. Wash and peel potatoes. Cut them into cubes and soak them in cold water for 5 minutes.

2. Pan fry gyoza according to the package and transfer cooked gyoza to cool.

3. Boil carrot slices with salted water for 2 minutes. Drain and let them cool.

4. When carrots are cooled, cut them with a star shaped cookie cutter.

5. Cut each gyoza into 3 pieces and put them aside.

6. Cut cucumbers into small pieces and put them aside.

7. Put cold water into a pot and add drained cubed potatoes. Add 1 tablespoon of salt and bring it to a boil.

8. Boil potatoes until tender enough that a skewer goes through easily when poked.

9. Drain potato cubes well and put them into a big bowl.

10. Add scallions while potatoes are still very hot. Mix well.

11. Add cucumbers and edamame and mix well.

12. Add karashi mustard, seasoned sushi vinegar and mayonnaise, and mix well. After tasting, add salt and pepper if necessary.

13. Add gyoza pieces and mix gently, so that gyoza won't fall apart.

14. Put the potato salad on a serving plate and decorate it with star shaped carrots.



 

Karaage Chicken Kebab with Yogurt and Mint Sauce (pdf)

“Karaage” is Japanese style, bite-sized fried chicken boasting umami-rich seasoning and crunchy texture. Day Lee Pride’s pre-cooked, frozen karaage chicken is easy to prepare and can be transformed into a variety of dishes like these outdoorsy ones.

 

Ingredients:

* 8-10 pieces Day Lee Pride Karaage

* 8-10 mini tomatoes

* 1/2 cup Greek yogurt

* 1/2 mini cucumber, julienned

* 2 tbsp finely chopped red onion

* 1/2 lemon

* 1/3 cup julienned mint

* Salt and pepper to taste

* Some mixed greens

 

How To Make:

(download pdf for images)

 

1. Cook Day Lee Pride Karaage Chicken according to the instructions on the box.

2. Thread karaage chicken and tomato alternately onto skewers.

3. Make sauce. In a small bowl, put Greek yogurt, julienned mini cucumber and mint, juice of 1/2 lemon and some salt and pepper to taste. Mix well.

4. On a serving plate, place some mixed greens and top them with karaage chicken and tomato kebab. Serve them with yogurt and mint sauce.



 

Karaage Chicken Rice Burger with Homemade Tartar Sauce (pdf)

“Karaage” is Japanese style, bite-sized fried chicken boasting umami-rich seasoning and crunchy texture. Day Lee Pride’s pre-cooked, frozen karaage chicken is easy to prepare and can be transformed into a variety of dishes like these outdoorsy ones.

 

Ingredients:

* 8-10 pieces Day Lee Pride Karaage Chicken

* 2 slices beefsteak tomato

* 2-4 leaves Boston lettuce

* 4 Rice Versa Brown Rice Patties

Tartar sauce:

* 2 tbsp finely chopped onion

* 1/2 cup mayonnaise

* 2 tbsp finely chopped parsley

* 2 tbsp dill relish (or finely chopped pickles)

* 1 tsp sugar

 

How To Make:

(download pdf for images)

 

1. Cook Day Lee Pride Karaage Chicken according to the instructions on the box.

2. Cook Rice Versa Brown Rice Patties in heated skillet and cook 5-7 minutes on each side.

3. Make tartar sauce. In a bowl, mix finely chopped egg, onion, parsley, dill relish, mayonnaise and sugar. Mix well.

4. On a serving plate, place one rice patty and top it with Boston lettuce, 4-5 pieces karaage chicken and pour on a generous amount of tartar sauce. Top with another rice patty and serve.



 

Gyoza Elephant Bento (pdf)

Utilizing the unique shape of gyoza, Mayumi made an adorable bento featuring the big ears of an elephant.

 

Ingredients:

Elephant:

* Cooked rice - 1 about 90

* Day-Lee Foods Shrimp Gyoza Potstickers - 2

* Cherry tomato - 1

* Fried spaghetti as needed

Parts for face

* A slice of cheese

* Nori seaweed

* Ketchup

 

How To Make:

(download pdf for images)

 

1. Put gyoza in boiling water, and cook for about 3 minutes.

2. Put rice in plastic wrap and shape them in to the head and the trunk as shown. (Add your favorite filling inside the rice ball head, if you like.)

3. Place the head between the gyoza pieces in a bento box.

4.Put the cherry tomato where the tip of the trunk would be.

5. Lay the trunk on the cherry tomato in order to be the same height as the face.

6.Make the parts for the face and the trunk with nori seaweed, and place them with tweezers. For cute round eyes, cut a sliced cheese with a straw. Dip a chopstick in ketchup, and color the cheeks.



 

Japanese-style Buffalo Chicken (pdf)

Everyone's favorite buffalo chicken tastes even better when arranged in Japanese style. This is an easy and quick recipe since chicken are already made.

 

Ingredients:

1 serving

7 pcs Crazy Cuizine Mandarin Orange Chicken

Salad as needed

Sauce

2 tbsp koikuchi soy sauce

4 tbsp sake

2 tbsp mirin

4 tbsp ketchup

2 tbsp dashi stock

Tabasco as needed


Tips and advice

★ You can adjust the spiciness.

★ The Mandarin Orange Sauce that comes with the package can be used on side as a dipping sauce for children and people who are not fond of spicy flavor.

 

Directions

1. Deep fry Battered Breast Meat Chicken for 2 to 3 minutes in 375°F oil.

2. In a frying pan, put all the ingredients for sauce. Add the Chicken and cook.

3. Place salad on a plate.

4. Place the Chicken on the salad, and pour the sauce.



 

Fried Gyoza with Vegetable Ankake Sauce (pdf)

Add a little twist for a new flavor!

 

Ingredients:

1 serving

5 pcs Gyoza (Beef)

1/6 Onion

1/4 Bell pepper

2 Shitake

1/8 Carrot

12 oz Dashi

3tbsp Sake

2tbsp Soy sauce

1/4 tsp Sugar

A pinch of salt and pepper

Salad oil to deep fry

Small amount of Potato starch


Tips and advice

★ Dissolving potato starch with dashi instead of water will make it more flavorful.

 

Directions

1. Cut all the vegetables into thin strips.

2. Heat oil to 375° F, and deep fry gyoza for 2-3 minutes.

3. Prepare stir-fry vegetables in a frying pan.

4. When the vegetables are cooked about half way, add salt, pepper, sake, sugar and soy sauce.

5. Add dashi in 4 and bring to a boil. Slowly, stir in potato starch

mixture.

6. Place gyoza on a plate, and pour the vegetable sauce.



 

Shanghai Dumpling Soup

 

Ingredients:

1 pack 21 oz Day-Lee Pride® Chicken Gyoza (Potstickers)

 

Shanghai Broth

20 gm Olive oil, extra virgin164 gm Pork belly, 1” diced

2244 gm Water

36 gm Chicken base, Ventura Foods

31 gm Vegetable base, Ventura Foods

95 gm Green onions, chopped (white parts only)

14 gm Ginger, minced, Christopher Ranch

8 gm Garlic, minced, in oil, Christopher Ranch

80 gm Shiitake mushroom, fresh, sliced

20 gm Shaoxing rice wine

16 gm Black vinegar

1.5 gm White pepper, ground

10 gm Roasted sesame seed oil, Ajinomoto

 

Directions:

Preheat large stockpot. Add olive oil.

Add pork belly and brown.

Add water all the way through white pepper.

Bring to a boil and reduce heat to simmer for 10–15 minutes

Remove from heat, chill below 40°F.

Place in Cambro, cover and keep refrigerated until ready for use.

YIELD: 1 ½ gallons

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