Wheat Flour, Kimchi (16%)* [Salted Nappa Cabbage, Radish, Fish Sauce [Anchovy Sauce {Anchovy, Salt}, Sweetener: Sorbitol, Water, Shrimp Extract, Flavour Enhancer: Monosodium Glutamate, Fructose, Kelp Extract, Thickener: Xanthan Gum, Yeast Extract], Thickening Agent [Water, Thickener: Xanthan Gum, Salt], Red Pepper Powder, Onion, Green Onion, Garlic, Leek, Salt, Starter Culture: Hydrolyzed Soy Protein, Ginger], Chicken Meat (15%)*, Cabbage (12%)*, Onions (9%)*, Water, Textured Soy Protein, Spring Onions (3%)*, Tapioca Starch, Chicken Skin (2%)*, Cooking Rice Wine (Rice, Glucose Syrup, Alcohol, Water), Soy Sauce [Water, Soybeans, Wheat, Salt], Garlic (1%)*, Yeast Extract, Egg White Powder [Egg White, Acidity Regulator: Citric Acid] , Iodized Salt (Salt, Potassium Iodate), Wheat Gluten, Red Pepper Powder, Sugar, Sesame Oil, Rapeseed Oil, Vegetable Stock [Salt, Corn Starch, Onions, Carrots, Sunflower Oil, Spices, Herbs], Natural Flavoring, Black Pepper Powder, Ginger Powder
| NUTRITION FACTS | PER 100G | % RI* | |
| CALORIES | 798 kJ / 189 kcal | 9,5 % | |
| FAT | 5,2 g | 7,4 % | |
| – SATURATED FAT | 1,4 g | 7,0 % | |
| TOTAL CARBOHYDRATES | 27,0 g | 10,4 % | |
| – SUGAR | 3,2 g | 3,6 % | |
| PROTEIN | 8,6 g | 17,2 % | |
| SALT | 0,78 g | 13,0 % |
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.
Product contains fish, egg, soy, crustaceans, wheat and sesame.
May contain traces of molluscs.
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.
