Description
A Japanese gyoza is a dough snack comparable to a Chinese dumpling. A gyoza is filled with a mixture of ingredients. The filling can consist of chicken, meat or shrimp in combination with vegetables such as cabbage, spring onion and various seasonings. Traditionally, you first have to fry the Japanese gyoza slightly and then steam it further.
Preparation method: Pan: Heat a spoonful of oil in a non-stick pan. Place the frozen gyoza in the pan, leaving space between each piece. Cook for about 2 minutes until the bottom of the pan is lightly charred. While the pan is hot, add 100 ml of water (careful: oil may splash). Cover the pan and cook for about 5 minutes until the water evaporates. Carefully remove the gyoza and serve immediately. Place the frozen sauce pouch in a cup of hot water and thaw it while the gyoza is cooking.
Usage
For best results, cook from frozen.
Store at or below -18°C to maintain product quality until expiration date. If thawed, do not refreeze. If thawed, do not refreeze.
Gyoza: Chicken 25%, WHEAT flour (GLUTEN), cabbage 22%, water, onion 6%, Chinese chives 3%, vegetable oils (sunflower, SESAME), spring onion 2%, sugar, modified tapioca starch, salt, garlic, ginger , white pepper. Soy sauce: water, SOYBEAN, WHEAT (GLUTEN), salt.
Allergy information
Wheat, Cereals containing gluten, Soy, Sesame seeds
