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

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

Ingredients

• • Pork and Chicken Gyoza with Chive: Chive, Pork, Wheat Flour, Chicken, Water, Thickening Agent (E1420), Sugar, Vegetable Oil (Soybean, Rapeseed), Potato Starch, Garlic, Salt, Sesame Oil, Fermented Rice, Acidity Regulator (E270), Moroheiya (Mallow Leaf), Wheat Protein, Emulsifier (E471), Trehalose, White Pepper Powder
• • Sauce: Water, Dark Soy Sauce (Sugar, Water, Soybean, Salt), Sugar, Distilled Vinegar, Fried Garlic (Garlic, Soybean Oil), Salt, Red Chilli

Nutrition Info

• Attributes
  Per Serving (100g)
• Energy
  213kcal
• Cholesterol
  24mg
• Protein
  7.9g
• Total Fat
  11g
• Saturated Fat
  3.9g
• Carbohydrate
  20.7g
• Sugars
  3.8g
• Dietary Fibre
  1.9g
• Sodium
  471mg