Water, Wheat Flour, Vegetables (17%)* [Cabbage {58%}, Onion {27%}, Spring Onion {15%}], Wheat Gluten, Sugar, Soy Sauce (4%)* [Water, Soybeans, Wheat, Salt], Garlic (3%)*, Chickpea Powder, Rapeseed Oil, Tapioca Starch, Sesame Oil (2%)*, Pea Starch, Thickener: Methyl Cellulose, Natural Flavouring, Yeast Extract, Iodized Salt [Salt, Potassium Iodate], Sugar Syrup, Soy Sauce Powder (0,2%)* [Soy Sauce (Soybeans, Wheat, Salt), Maltodextrin, Salt], Black Pepper
| NUTRITION FACTS | PER 100G | % RI* | |
| CALORIES | 940 kJ / 223 kcal | 11,2 % | |
| FAT | 5,6 g | 8,0 % | |
| – SATURATED FAT | 0,68 g | 3,4 % | |
| TOTAL CARBOHYDRATES | 31,3 g | 12,0 % | |
| – SUGAR | 4,7 g | 5,2 % | |
| PROTEIN | 11,8 g | 23,6 % | |
| SALT | 1,34 g | 22,3 % | |
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.
Steamer
Put enough water into a steamer and heat it. When the water starts boiling, put 4-5 dumplings into a steamer and steam them for about 8 minutes.
The 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.
