COUNTRY/PLACE OF ORIGIN

PREPARATION

• • Pan frying:
• 1. For 10-12 gyoza, pour 2 tablespoons cooking oil into a heated frying pan
• 2. Place frozen gyoza in pan and brown slowly for about 1 minute at medium heat
• 3. Then reduce temperature to low. Add 3 tablespoons of water, cover and simmer 5 to 6 minutes
• 4. Remove cover and cook again over medium heat until water is steamed away and the bottom of gyoza turn brown
• • Deep frying:
• 1. Preheat oil to 170-180°C in ordinary saucepan
• 2. Place 10-12 gyoza in saucepan (Oil should cover gyoza completely). Cook for 3-4 minutes until gyoza is completely brown

STORAGE INFORMATION

INGREDIENTS

• Wheat Flour, Onion, Surimi [Threadfin Bream (Fish), Sugar, Emulsifier (E451i, E450iii)], Cabbage, Water, Shrimp, Palm Shortening [Palm Oil, Antioxidant (E321)], Tomato Ketchup [Water, Tomato Paste, Sugar, Modified Corn Starch, Salt, Acidity Regulator (E260, E330), Onion, Garlic, Spices, Stabilizer (E416)], Salt, Flavour Enhancer (E621, E631, E627), Potato Starch, Corn Starch, Egg White, Sugar, Flavouring, Pepper Powder, Acidity Regulator (E450iii), Ginger
• • Contains: Wheat, Crustacean, Eggs, Fish, Milk, Soybean

NUTRITIONAL DATA

• AttributesPer Serving (100g)
• Energy136kcal
• Protein6.6g
• Total Fat1.6g
• Carbohydrate23.9g
• Salt1.4g