Wheat Flour, Kimchi (20%) [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], Pork (17%)*, Vegetables (16%)* [Cabbage {40%}, Spring Onions {26%}, Onions {22%}, Garlic {12%}], Water, Pork Fat (6%)*, Tofu [Soybeans, Water, Firming Agent: Magnesium Chloride], Tapioca Starch, Textured Soy Protein, Oystersauce [Sugar, Salt, Modified Corn Starch, Oyster Extract, Coloring: Caramel], Yeast Extract, Egg White Powder [Egg White, Acidity Regulator: Citric Acid], Red Pepper Powder, Wheat Gluten, Iodized Salt [Salt, Potassium Iodate], Pea Fiber, Sesame Oil, Beef Stock [Water, Beef Meat & Bones, Salt], Sugar, Rapeseed Oil, Ginger, Black Pepper
| NUTRITION FACTS | PER 100G | % RI* | |
| CALORIES | 707 kJ / 168 kcal | 8,4 % | |
| FAT | 6,7 g | 9,6 % | |
| – SATURATED FAT | 2,5 g | 12,5 % | |
| TOTAL CARBOHYDRATES | 16,0 g | 6,2 % | |
| – SUGAR | 2,3 g | 2,6 % | |
| PROTEIN | 11,0 g | 22,0 % | |
| SALT | 1,04 g | 17,3 % | |
Pan
Pour 3 Tbsp of oil into a pan and heat it up. Place 4-5 frozen dumplings and pan fry them for about 6 minutes till all sides are golden brown.
Steam
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.
The product contains wheat, fish, crustaceans, molluscs, soy, oyster, wheat, sesame 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.
