CJ BIBIGO Gyoza Mandu Japchae Korean Crystal Noodles Vegan 350g

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.

Verduras 31% (col, cebolla, zanahoria, cebollino, seta ostra, champiñón dedo, champiñón shiitake, agua, sal, regulador de acidez: ácido cítrico), ajo, agua, harina de TRIGO, aceite de colza, fideos de cristal 4%, almidón de boniato, almidón de tapioca, espesante: alginato de sodio, antioxidante: ácido ascórbico, almidón de tapioca modificado (fosfato de diestearato de hidroxipropilo, GLUTEN de TRIGO, maltodextrina, harina de TRIGO, salsa de SOJA), SOJA desgrasada, TRIGO, agua, sal, alcohol, proteína de SOJA texturizada, azúcar, aceite de SÉSAMO, aroma natural, fibra de TRIGO, espesante: metilcelulosa, sal, GLUTEN de TRIGO, extracto de levadura en polvo, pimienta negra en polvo, jengibre en polvo.

GLUTEN (TRIGO), SOJA, SÉSAMO

HUEVOS, CRUSTÁCEOS, LECHE, PESCADO

2027.06.04