CJ BIBIGO Gyoza Mandu Chive Korean Spring Onion 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.

Vegetables 30% (cabbage, leek, onion, spring onion, garlic), wheat flour, canola oil, dehydrated tofu [soy, gelling agent (calcium sulfate)], modified tapioca starch [modified starch (hydroxypropyl distarch phosphate), wheat gluten, maltodextrin, wheat flour], textured vegetable protein [gluten (contains wheat), pea protein isolate, defatted soy, corn starch, flavored protein (contains soy)], textured soy protein, glass noodles 4% [sweet potato starch, thickener (sodium alginate), antioxidant (ascorbic acid)], soy sauce (contains soy, wheat), potato flakes, wheat fiber, sesame oil, salt, wheat gluten, thickener (methylcellulose), seasoning (contains soy, wheat), Sugar, Chili pepper extract, natural flavoring, black pepper powder, ginger powder, flavor enhancers (disodium inosinate, disodium guanylate)

2026.10.17