Frozen Chicken Gyoza 240g (12 pieces)
Japanese style dumplings perfect for pan frying as an appetiser or party food. Also great steamed or served in soups.
- MSG free
- Cook from frozen
- Quick and easy
Japanese-style Dumplings with Chicken
Pastry: Wheat flour, Water, Gluten Cassava starch, Rapeseeds oil, Salt.
Filling: Chinese Chives, Chicken (19%), Onion, Potato starch, water, textured Soy protein, Garlic, Soybean oil, Ginger, Bread crumbs [Wheat (Gluten) flour, yeast, Glucose (Corn starch), salt], Sugar, Salt, Soy sauce [Soybean 42%, water, salt] Sesame oil, cabbage, Soy protein isolate, yeast extract, white pepper.
See ingredients in bold.
Keep frozen. Once defrosted keep refrigerated and consume within 24 hours. Do not re-freeze.
|of which saturates||0.3g|
|of which sugars||3.1g|
Product of Origin:
Product of China
How to Pan fry
- Heat 1 tbsp of oil in a frying pan.
- Add frozen Yutaka Gyoza, allowing plenty of space between each piece.
- Sizzle until the bottom of the gyoza is slightly charred. (1 - 2 minutes)
- While the pan is hot, add ½ cup of cold water. (Be careful of oil splashes!)
- Cover the pan and cook for a further 4-5 minutes on a low light.
- When most of the water has evaporated, gently remove the gyoza and serve immediately with gyoza dipping sauce.
- Spray or coat a metal steamer or a bamboo steamer basket with vegetable oil for preventing the Gyoza to stick to the steamer. Alternatively, you can also line it with a cabbage leave instead. Place it into a wok or big pan and add hot water below 2-3cm of the surface. Once bring to boil, keep a low heat.
- Place the frozen Gyoza making enough space to the each Gyoza onto the steamer. Put the lid on and steam them for 12-15 minutes under a low heat.
- Serve with the Gyoza dipping sauce.
How to make gyoza dipping sauce
Mix 1 tsp Yutaka Soy Sauce and 4 tsp Yutaka Rice Vinegar and an optional splash of chilli oil or toasted sesame oil. Adjust according to your preference. Alternatively, try dipping in Yutaka Yuzu Ponzu.
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