Chicken Meat (20%)*, Wheat Flour, Cabbage (21%)*, Onion (13%), Chicken Skin (6%)* Water, Spring Onion (2%)*, Tapioca Starch, Soy Sauce (1%)* [Water, Soybeans, Wheat, Salt], Ginger (0,9%)*, Yeast Extract, Garlic 0,8%*, Chicken Stock [Water, Chicken Bones, Meat and Fat, Salt], Sesame Oil, Textured Soybean Protein, Wheat Gluten, Iodized Salt (Salt, Potassium Iodate), Sugar, Rapeseed Oil, Spice
| NUTRITION FACTS | PER 100G | % RI* | |
| CALORIES | 817 kJ / 195 kcal | 9,8 % | |
| FAT | 8,9g | 12,7 % | |
| – SATURATED FAT | 3,0 g | 15,0 % | |
| TOTAL CARBOHYDRATES | 20,3 g | 7,8 % | |
| – SUGAR | 1,5 g | 1,7 % | |
| PROTEIN | 8,4 g | 16,8 % | |
| SALT | 0,69 g | 11,5 % |
Deep Fry
Heat up the oil up to 180°C. Gently put in 7-8 frozen dumplings and fry them for about 3 minutes till the surface turns golden brown.
Pan
Pour 3 Tbsp of oil into a pan and heat it up. Place 7-8 frozen dumplings and pan fry them for about 7 minutes till all sides are golden brown.
The product contains wheat, soy and sesame.
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.
