KEY INFORMATION

• • Easy to prepare
• • Consist a unqiue flavour of pork and chicken
• • Special sauce included
• • Can be cooked using a variety of methods

COUNTRY/PLACE OF ORIGIN

PREPARATION

• • Pan Fry:
• 1. Add 1 teaspoon of vegetable Oil into 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 to 3 minutes or until golden brown
• • Steam:
• Steam Gyoza in tray for 7 to 8 minutes at 90°C to 95°C
• • Boil:
• Boil Gyoza in hot water or soup for 2 to 3 minutes

STORAGE INFORMATION

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

INGREDIENTS

• • Pork and Chicken Gyoza: Wheat Flour, Pork Meat, Pork Fat, Chicken Meat, Water, Cabbage, Carrot, Baby Corn, Thickening Agent (E1412, E1420, E1440, E1442, E451i), Sugar, Sesame Oil, Salt, Sesame Seed, Flavour Enhancer (E635), Glycine (E640), Fructose Syrup, Red Chilli, Soybean, Wheat, Stabilizer (E1400), Seaweed, Acidity Regulator (E260, E262I, E330, E500ii), Garlic, Coriander Leaf, Tomato , Hydrolysed Soy Protein, Fermented Bean Curd, Rice Vinegar, Maltodexrin, Yeast Extract, White Pepper Powder, Palm Oil, Colour (E160C), Anticaking Agent (E551)
• • Suki Sauce: Water, Sugar, Fructose Syrup, Soybean, Wheat, Salt, Sesame Oil, Flavour Enhancer (E635), Garlic, Red Chilli, Sesame Seed, Coriander Leaf, Thickening Agent (E1442), Tomato, Fermented Beancurd, Rice Vinegar, Acidity Regulator (E260), Yeast Extract, White Pepper Powder, Colour (E160C)

NUTRITIONAL DATA

• AttributesPer Serving (100g)
• Energy155kcal
• Cholesterol20mg
• Protein7.4g
• Total Fat7.1g
• Saturated Fat2.3g
• Carbohydrate15.3g
• Sugar1.6g
• Dietary Fibre2g
• Sodium114mg