KEY INFORMATION

• - Quality Chicken & Vegetables Wrapped in a Thin Skin
• - Quick & Convenient Reheathing via Multiple Methods (Microwave, Boil, Steam, Air Fry, Pan Fry)
• - Ready in Under 3 Minutes

COUNTRY/PLACE OF ORIGIN

PREPARATION

• • Microwave:
• 1. Place Gyoza on a microwave dish
• 2. Add water to reach 1/4 of the gyoza
• 3. Cover and microwave for 2 to 2.30 minutes at 800 watts
• 4. Discard water after cooking
• • Pan fry:
• 1. Add 1 teaspoon of vegetable oil into a frying pan and arrange Gyoza into pan
• 2. Cook over medium heat until bottoms are golden brown
• 3. Add 1/3 cup of water into frying pan and cover for about 5 minutes
• 4. Remove cover once water has evaporated and cook until the bottoms are brown and crispy
• • Deep fry:
• Deep fry Gyoza at 170°C to 180°C for 2.30 to 3 minutes or until golden brown
• • Steam:
• Steam Gyoza in tray at 90°C to 95°C for 7 to 8 minutes
• • Boil:
• Boil Gyoza in hot water or soup for 2.30 to 3 minutes

STORAGE INFORMATION

• • Keep frozen at -18°C or below
• • Do not refreeze after defrosting

INGREDIENTS