Vegetables (46%)* [Cabbage {59%}, Carrots {17%}, Onions {9%}, Spinach {8%}, Spring Onions {7%}], Wheat Flour, Water, Tofu (4%)* [Soybeans, Water, Firming Agent: Magnesium Chloride], Soy Sauce [Water, Soybeans, Wheat, Salt], Tapioca Starch, Sugar, Vermicelli [Pea Starch, Corn Starch, Water, Mung Bean Starch], Soy Protein Isolate, Sesame Oil, Yeast Extract, Rapeseed Oil, Iodized Salt [Salt, Potassium Iodate], Wheat Gluten, Thickener: Methyl Cellulose, Garlic, Black Pepper
| NUTRITION FACTS | PER 100G | % RI* | |
| CALORIES | 833 kJ / 197 kcal | 9,9 % | |
| FAT | 4,0 g | 5,7 % | |
| – SATURATED FAT | 0,5 g | 2,5 % | |
| TOTAL CARBOHYDRATES | 33,6 g | 12,9 % | |
| – SUGAR | 14,0 g | 15,6 % | |
| PROTEIN | 6,7 g | 13,4 % | |
| SALT | 0,86 g | 14,3 % | |
Fry in pan
Put 3 tablespoons of oil in the pan and heat it. Put 7-8 frozen dumplings in the pan and fry them for about 7 minutes until golden brown.
Steam cooking
Add appropriate amount of water to steamer and heat. With water boiling, add 4-5 frozen dumplings and steam for about 8 minutes.
This product contains wheat, soy and sesame.
No traces of other products due to vegan production regulations.
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.
