itsu Chicken Gyoza 12s240g

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itsu Chicken Gyoza 12s
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Wheat dumplings filled with chicken & vegetables
3 mins serves 2 - 3. Volleyball England Beach Tour - Official Partner. High in protein. No MSG.

    Gyoza Filling: Chicken Meat and Skin (37%), Cabbage, White Onion, Spring Onion, Soy Sauce (Water, Soya Beans, Wheat, Salt), Ginger, Yeast Extract, Garlic, Chicken Stock (Chicken, Salt), Sesame Oil, Textured Soya Protein, Sugar, Salt, Water, Black Pepper, Turmeric, Gyoza Skin: Wheat Flour, Water, Tapioca Starch, Wheat Gluten, Rapeseed Oil, Salt, Turmeric
    For allergens including Cereal containing Gluten, see ingredients in bold

    . This pack contains 2-3 servings

    Typical valuesper 100g of gyoza (unprepared)
    Of which Saturates1.2
    Of which Sugars2.5

    Preparation and Usage

    Serving suggestions On their own, with salad/vegetables, in stir-fries, with rice/noodles, in soup/broth

    Origin Information

    • Germany
    • Lovingly made in Germany


    • Free From MSG (Glutamate)

    Nutritional claims

    • High in protein

    Allergy advice

    • Produced on the same line that handles Eggs, Milk & Mustard


    From Frozen

    Submerge gyoza in a saucepan of softly boiling water.Simmer gently for 4 minutes.Drain thoroughly & serve.


    From Frozen

    Place gyoza on a microwavable plate.Microwave for 2 1/2 minutes on high power (900W).Leave to stand for 1 minute before serving.

    Shallow fry

    From Frozen

    Pre-heat pan with 2 teaspoons of oil on low/medium heat.Cook gyoza for 10 minutes, turning regularly until golden brown.

    Cooking instructions


    For 5 gyoza.For guidance only, cooking appliances will vary.Please ensure food is cooked until piping hot.Do not re-heat once cooked.


    Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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