Maltose syrup, round grain rice, water, red chili powder 11.3%, salt, sea salt, alcohol, soybeans, glutinous rice, rice flour, fermented rice.
| Nutrition facts | PER 100G |
| CALORIES | 1067 kJ / 252 kcal |
| FAT | 2,7 g |
| – SATURATED FAT | 0,6 g |
| TOTAL CARBOHYDRATES | 51 g |
| – SUGAR | 27 g |
| PROTEIN | 4,2 g |
| SALT | 4,6 g |
Add 1-2 Tbsp of Hot pepper paste whilst cooking to create a unique hot, sensational flavor to your dish.
Use for cooking sauces for korean dishes such as Teokbokki or bibimbap.
May contain traces of wheat.
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.
