Water, Rice, Onion, King Oyster Mushroom, Soy Sauce [Soy Sauce (Soybean, Wheat), Grain Alcohol, Sugar, Rice Wine], Seasoning Sauce [Sugar, Hydrolyzed Soy Protein, Water, Apple Puree, Onion, Soy Sauce (Soybean, Wheat), Garlic, Pear Juice Extract, Sugar Syrup, Modified Starch, Ginger, Hot Pepper Extract, Distilled Alcohol, Thickener (E415), Salt, Black Pepper Powder, Flavour Enhancer (E635)], Green Onion, Sunflower Oil, Bulgogi Marinade Sauce (Soybean, Wheat), Garlic, Concentrated Textured Soybean Protein, Leek, Sugar, Textured Soybean Protein, Soy Sauce (Soybean, Wheat), Sesame Oil, Modified Starch, Coconut Oil, Corn Starch, Sugar Syrup, Salt, Natural Flavouring, Black Pepper Powder, Flavour Enhancers (E627, E631), Artificial Flavouring.
| NUTRITION FACTS | PER 100G | |
| CALORIES | 7 64kJ / 181 kcal | |
| CARBONHYDRATES | 30 g | |
| – of which sugars | 3,6 g | |
| FAT | 4,6 g | |
| – of which saturates | 0,90 g | |
| PROTEIN | 4,9 g | |
| SALT | 1,0 g |
Microwave
Cut one corner of the pouch and place frozen rice ball in the microwave.
Place pouches in a single layer and adjust cooking time according to the instructions.
Let rest for 1 minute. Contents will be hot.
Air Fryer
Pre-heat the airfryer at 140°C.
Remove pouches and place frozen rice balls in a single layer and adjust cooking time according to the instructions.
At the beginning, a dough is made, which tightly encloses the filling. This dough is rolled out very thinly, and then circles fare cut out for the gyoza. Now comes the filling. There are many variations for the filling with or without meat. The last step is to close the gyoza. Since the dough is elastic, you can use different folding techniques. Our gyoza are folded classically.
Due to the combination of dough and filling, there is an infinite number of possible combinations. Especially the filling varies depending on the region or family recipe.
The preparation methods also offer many possibilities: baked, pan-fried, steamed or boiled.
