Frozen gyoza wrapper ready to use after defrosting.
Ingredients: Wheat flour (68%), Water, Modified Maize Starch, Fermented Rice Preparation (Ethanol, Rice, Brew, Salt, Water), Preservative: Sodium Lactate, Dough Processing Preparation (Hydrogenated Reduced-Starch Syrup, Rapeseed Oil, Emulsifier: Mono- and Diglycerides of Fatty Acids, Water), Acidity Regulator: Lactic Acid.
Allergens: For allergens, including cereals containing gluten, see ingredients in bold.
Storage: Keep frozen below -18°C. Once defrosted keep refrigerated and consume within 48 hours. Do not re-freeze.
Nutritional Information:
| per 100g | |
|---|---|
| Energy | 1170kJ/ 276kcal |
| Fat | 0.9g |
| of which saturates | 0.2 |
| Carbohydrates | 57g |
| of which sugars | 2.7g |
| Fibre | 1.4g |
| Protein | 9.1g |
| Salt | 0.51g |
Product of Origin:
Product of Japan using wheat flour from Japan, USA, Australia and Canada.
Easy Steps to Homade Gyoza (serves 4-5)
Defrost the wrappers in the refrigerator before cooking (Recommended for about 5 hours).
Ingredients
- 30 pcs gyoza wrappers
- 200g your choice of protein (minced chicken/ port/beef/tofu)
- 300g cabbage
- 50g chives
- 5g grated garlic
- 5g grated ginger
Seasoning for filling
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
1 Prepare gyoza filling
Add seasoning to protein and mix well. Using a food processor, pulse the cabbage and chives until finely chopped (or finely chop by hand). In a large bowl, combine all fillings ingredients until well combined.
2 Stuff and wrap
Place a gyoza wrapper in the palm of your hand and add one teaspoon of the filling (appx. 18g). Wet the edges with a little water using your fingertips and seal the gyoza, pinching along the edges to create pleats.
3 Pan fry
Heat 1 tbsp of oil in a frying pan and add gyoza, allowing plenty of space between each piece. Fry for a few minutes until bottoms are golden brown. Add 1/2 cup of water. Be careful of oil splashes. Cook over a medium heat for 3-5 mins until water has evaporated and the gyoza filling is cooked through. When most of the water has evaporated, gently remove the gyoza and serve with dipping sauce.
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Disclaimer
While every care has been taken to ensure product information is correct and updated, food products are often being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.