186 / 148 Kcal
go-go gyoza. Our best-selling restaurant-quality dumplings now with their own chopsticks and a ponzu dipping sauce. Filled with succulent chicken and spring onion, simply pop in the microwave and enjoy in under a minute.
microwave:
1. Remove sleeve & peel back film halfway, remove dipping sauce & chopsticks.
2. Add 1 tbsp of cold water & replace film.
3. Microwave for 1 min on full power [900w].
4. Leave to stand for 1 min.
steam [colander or sieve]:
1. Place colander/sieve above a pan of softly boiling water.
2. Place gyoza in colander/sieve & cover with a lid.
3. Steam for 5-6 mins.
pan cook [authentic Japanese style]:
1. Pre-heat pan with 1 tsp of oil on a low/medium heat.
2. Add gyoza to pan & cook for 4 mins.
3. Add 4 tbsp of cold water into pan & cover with a lid.
4. Cook for a further 4 mins until all the water evaporates.
gently simmer:
1. Add gyoza to a saucepan of softly boiling water.
2. Simmer for 3 mins then drain thoroughly
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.
