Chicken meat (38.00%), dough (33.00%) (WHEAT flour, water, salt, rice bran oil), shiitake mushrooms, SESAME oil, SOYBEAN oil, WHEAT flour, ginger, coriander, sugar, SOY sauce (water, SOYBEANS, WHEAT, salt, fructose syrup), garlic, salt, pepper
Allergens: GLUTEN (WHEAT), SOY, SESAME.
May contain traces of: fish, mollusks, crustaceans, peanuts.
Average nutritional values per 100g:
Energy: 711 kJ / 170 kcal
Fat: 4.30 g
of which saturates: 0.85 g
Carbohydrate: 21.00 g
of which sugars: 2.10 g
Protein: 10.00 g
Salt: 1.10 g
Keep at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Cook directly from frozen, no thawing needed.
Pan-fry yaki-gyoza style: brown them in oil, add 100ml water and cover for 9-10 minutes until the water evaporates.
Or steam for 8-10 minutes.
Consume only after thermal preparation.
N° 081 · DIM SUM
Chicken Gyoza
Japanese dumplings · chicken and shiitake mushrooms
Japanese gyoza with chicken and shiitake mushrooms, flavored with ginger, sesame, and coriander. Thin crescent-shaped dough, ready to be fried or steamed at home.
Chicken and shiitake mushrooms create an earthy and umami filling, encased in a dough that crisps up beautifully. From freezer directly to pan, the classic gyoza of every Japanese meal.
Delivery in 1-2 working days, nationwide in Romania
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Chicken meat (38.00%), dough (33.00%) (WHEAT flour, water, salt, rice bran oil), shiitake mushrooms, SESAME oil, SOYBEAN oil, WHEAT flour, ginger, coriander, sugar, SOY sauce (water, SOYBEANS, WHEAT, salt, fructose syrup), garlic, salt, pepper
Allergens: GLUTEN (WHEAT), SOY, SESAME.
May contain traces of: fish, mollusks, crustaceans, peanuts.
Average nutritional values per 100g:
Energy: 711 kJ / 170 kcal
Fat: 4.30 g
of which saturates: 0.85 g
Carbohydrate: 21.00 g
of which sugars: 2.10 g
Protein: 10.00 g
Salt: 1.10 g
Keep at -18°C before opening. See best before date on packaging. Do not refreeze after thawing.
Cook directly from frozen, no thawing needed.
Pan-fry yaki-gyoza style: brown them in oil, add 100ml water and cover for 9-10 minutes until the water evaporates.
Or steam for 8-10 minutes.
Consume only after thermal preparation.
Crispy pan-fried gyoza
Crispy pan-fried gyoza
The Japanese yaki-gyoza method combines frying and steaming for two textures in the same bite.
Notes
Don't thaw the gyoza first. The amount of water varies slightly with their size. The bottom of the pan should be covered, not flooded. For safety, meat or seafood fillings should reach at least 74°C in the center.
The classic with chicken
Authenticity
Why it's worth it
Chicken and Shiitake Mushroom Gyoza, homemade Japanese dumplings in a generous 40-piece bag. The thin wrapper crisps up on one side, and the shiitake adds a rich mushroom flavor to the tender chicken. High in protein, ready in minutes straight from the freezer.
Culinary inspiration
How to enjoy
For yaki-gyoza, brown the base in a little oil, then add water and cover the pan. Steam until the filling is hot, then finally let the water evaporate and the base become crispy again. Serve immediately with soy sauce, rice vinegar, and a little chili oil.
Food pairings
Serve them like this
◆ Ponzu sauce with lime and soybeans
◆ Chili oil with garlic (rayu)
◆ Chinese black vinegar with grated ginger
◆ Edamame with coarse salt
◆ Cold Japanese beer (Asahi or Sapporo)
