Shirakiku Vegetable Gyoza (Gluten Free, Vegetarian) 30pcs 600g

1. Pan-fried (golden and steamed style):
- Heat a non-stick skillet over medium heat with a tablespoon of oil.
- Place the frozen gyoza in the pan, flat bottom down.
- Cook for 2-3 minutes until the base is golden brown.
- Add 4-5 tablespoons of water (approximately 60ml), cover the pan and steam for 5-6 minutes until the water evaporates.
- Remove the lid and cook for 1-2 more minutes to crisp up.

2. Steamed:
- Place the frozen gyoza in a steamer lined with parchment paper or cabbage leaves.
- Steam for 8-10 minutes until fully cooked.

3. Boiled (for soup):
- Boil water in a pot.
- Add the frozen gyoza and cook for 5-6 minutes until they float.
- Remove and serve in soup or with sauce.

4. Air fryer:
- Preheat the air fryer to 180°C.
- Place the frozen gyoza in the basket without piling them up.
- Cook for 8-10 minutes, turning halfway through.

5. Deep fried:
- Heat enough oil in a deep pot or frying pan to 170-180°C.
- Fry the frozen gyoza for 3-4 minutes or until golden brown and crispy.
- Remove and drain on absorbent paper.

Conservation:
Keep frozen until ready to use. Do not refreeze once thawed.

Note:
Serve the gyoza with soy sauce, rice vinegar, and sesame oil for an authentic touch.

Filling: cabbage, water, soy protein isolate (8.93%), onion, soy protein (3.64%) (soy beans, salt), sesame oil, rice bran oil, disodium starch phosphate (E1404), cooking wine (glutinous rice, rice, rice malt, ethyl alcohol, glucose), sugar, salt, ginger, garlic

Dough: rice flour, water, modified starch (disodium hydroxypropyl starch phosphate (E1442), oxidized starch (E1404)), starch (corn, SULFUR DIOXIDE (E220)), non-glutinous rice, thickeners (tara gum (E417), guar gum (E412), xanthan gum (E415)), glucose, trehalose, salt

SOY, SESAME, SULFUR DIOXIDE AND SULFITES

2026.02.18