AYUKO Prawn Gyoza Mandu Dumpling 400g

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 65%*: SHRIMP [CRUSTÁCEOS] 63% (Parapenaeopsis stylifera and/or Metapenaeus dobsoni), cabbage, OYSTER sauce [MOLUSCOS (water, sugar, salt, fructose syrup, starch, citric acid; flavor enhancer, monosodium glutamate; OYSTER extract [MOLUSCOS], color: E150c; stabilizer: E415; flavoring, preservative: E211)], onions, bamboo shoots, toasted SESAME oil, modified starch, EGG white, rapeseed oil, garlic, stock, flavor enhancer: monosodium glutamate; white pepper. Dough 35%*: WHEAT flour [GLUTEN], water, rapeseed oil, salt.

GLUTEN (TRIGO), MOLUSCOS, SÉSAMO, HUEVOS, CRUSTÁCEOS

APIO, MOSTAZA, SOJA, PESCADO, LECHE

01.14.2027