Chicken Leg Meat (20%)*, Wheat Flour, Vegetable [Onion, Cabbage, Shiitake Mushroom, Spring Onion, Garlic], Water, Chicken Skin (7%)* Coriander, (4%)*, Tofu [Soybean, Water, Firming Agent: Magnesium Chloride], Spices, Tapioca Starch, Soy Sauce [Water, Soybean, Wheat, Salt], Yeast Extract, Sugar, Pork Gelatin, Iodized Salt [Salt, Potassium Iodate], Chicken Stock [Water, Chicken (Bones, Meat, Fat), Salt], Rice Wine [Water, Rice], Natural Flavouring, Rapeseed Oil
|NUTRITION FACTS||PER 100G||% RI*|
|CALORIES||596 kJ / 142 kcal||7,1 %|
|FAT||5,6 g||8,0 %|
|– SATURATED FAT||1,7 g||8,5 %|
|TOTAL CARBOHYDRATES||13,3 g||5,1%|
|– SUGAR||1,8 g||2,0 %|
|PROTEIN||9,0 g||18 %|
|SALT||0,77 g||12,8 %|
Put proper amount of water into a steamer and heat it. When the water starts boiling, put 6 frozen dumplings and steam them for about 7 minutes.
Place 6 dumplings in a microwaveable dish and cover it with plastic wrap. Place the dish inside the microwave (1000W) and heat it for 2 minutes.
The product contains wheat and soy.
It might contain traces of fish, crustaceans, molluscs and eggs.
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.