Moreish Japanese-style chicken dumplings with vegetables that can be fried, boiled or steamed from frozen.
Cabbage, WHEAT FLOUR, Chicken Leg Meat (18%), Water, Potato Starch, Onion, Chives, SOYBEAN PROTEIN, Pork Lard, Garlic, Chicken Powder (Salt, Maltodextrin, Glucose Syrup, Chicken Meat Powder, Chicken Fat, Modified Starch, Yeast, Flavour Enhancer: E631; Spice, Hydrolysed Vegetable Protein), Modified Tapioca Starch, Salt, SESAME OIL, Sugar, Ginger, Soya Sauce (Water, SOYBEAN, WHEAT, Salt, Alcohol), Sake, SOYBEAN OIL, White Pepper
Preparation & Storage
- How to cook Yutaka Chicken Gyoza:1. In a heated pan, add 1 tbsp of oil.2. Add frozen Yutaka Gyoza bottom down and keeping them well spaced out in the pan.3. Allow to sizzle till bottom of gyoza is slightly charred. (1 - 2 mins).4. While the pan is hot, add½cup of cold water. (Be careful of oil splash!).5. Cover the pan and allow the steam to cover the dumplings. (4 - 5 mins).6. When most of the water evaporated, remove gyoza gently and serve immediately with Gyoza dipping sauce.How to make Gyoza dipping sauce: Mix 5 tsp Soy Sauce, 4 tsp Rice Vinegar and optional splash of chilli oil.
Keep frozen. Store at -18°C or below. Once defrosted keep in refrigerator and consume within 2 days. Do not re-freeze.