155 Kcal
Quick and versatile, these restaurant-quality dumplings are easy to prepare and can be enjoyed in hundreds of dishes… little parcels of joy brimming with Asian flavours. Filled with succulent chicken and spring onion
1. Add gyoza to a pan of simmering water [do not boil].
2. Simmer gently for 6 minutes.
3. Drain thoroughly & serve.
1. For 5 gyoza, pre-heat pan with 1 teaspoon of oil on a low/medium heat.
2. Add gyoza & cook for 5 mins.
3. Carefully add 4 tablespoons of cold water, cover with any lid & cook for another 5 mins until all the water evaporates.
4. For 10 gyoza pre-heat pan with 2 teaspoons of oil on low/medium heat.
5. Add gyoza & cook for 5 mins.
6. Carefully add 6 tablespoons of cold water, cover with any lid & cook for another 5 mins until all the water evaporates.
1. Place colander/sieve above pan of boiling water.
2. Place gyoza in a colander/sieve, cover with any lid and steam for 8 mins.
calories
fat total
fat saturated
protein
carbs
sugars
fibre
salt
per serving / per 100g
if you require a detailed ingredients list, please contact us
‘may contain’ means that there might be cross contamination of this allergen at one of our ingredient suppliers.
every attempt has been made to ensure that there has been no cross contamination of allergens but we cannot 100% guarantee that none has occurred.
we adjust the recipe of our products from time to time; and therefore we recommend that you always check the ingredient lists and nutrition declarations on the packs of all our products prior to purchase to determine product information.
We like to nick name our gyoza by their recipe numbers. For example, our chicken gyoza is affectionately known as ‘chicken dumpling no.74‘. The 73 recipes that came before it were delicious, but it took 74 versions to crack it.
We keep updating our recipes, always trying to improve them & find that perfect balance in taste & texture. At the time of writing our gyoza master, Katherine, is working on ‘veg dumpling no.87‘, with Korean ssamjang for added depth & flavour.
