Cabbage (25.00%), SHRIMP (22.00%), WHEAT flour, water, SOY protein, onion (6.00%), leek (4.00%), SOY oil, sugar, SESAME oil, salt, potato starch, garlic, ginger, flavour enhancer: E 631
Allergens: GLUTEN (WHEAT), CRUSTACEANS, SOY, SESAME.
Average nutritional values per 100g:
Energy: 615 kJ / 147 kcal
Fat: 2.90 g
of which saturated fatty acids: 0.70 g
Carbohydrates: 20.00 g
of which sugars: 1.40 g
Protein: 8.70 g
Salt: 1.10 g
Keep at -18°C before opening. See best before date on packaging. Do not refreeze once defrosted.
Cook directly from frozen, without thawing.
In a pan, brown them in oil for 4-5 minutes, add 80ml of water and cover for 3-4 minutes until the liquid evaporates.
Or steam for 10 minutes.
Consume only after thermal preparation.
N° 070 · DIM SUM
Marumatsu Shrimp Gyoza
Japanese dumplings · shrimp and vegetables · Marumatsu range
Marumatsu Japanese gyoza filled with shrimp and vegetables (cabbage, onion, leek), flavored with garlic, sesame, and ginger. Thin, crescent-shaped dough, ready for frying or steaming at home.
The shrimp remain succulent under the crust that crisps up perfectly on the bottom, just like Japanese izakaya. Transfer them from the freezer directly into the pan, and in a few minutes, you'll have an appetizer, with no need for you to pleat anything yourself.
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Cabbage (25.00%), SHRIMP (22.00%), WHEAT flour, water, SOY protein, onion (6.00%), leek (4.00%), SOY oil, sugar, SESAME oil, salt, potato starch, garlic, ginger, flavour enhancer: E 631
Allergens: GLUTEN (WHEAT), CRUSTACEANS, SOY, SESAME.
Average nutritional values per 100g:
Energy: 615 kJ / 147 kcal
Fat: 2.90 g
of which saturated fatty acids: 0.70 g
Carbohydrates: 20.00 g
of which sugars: 1.40 g
Protein: 8.70 g
Salt: 1.10 g
Keep at -18°C before opening. See best before date on packaging. Do not refreeze once defrosted.
Cook directly from frozen, without thawing.
In a pan, brown them in oil for 4-5 minutes, add 80ml of water and cover for 3-4 minutes until the liquid evaporates.
Or steam for 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.
Shrimp in batter
Authenticity
Why it's worth it
Gyoza are the dumplings that Japanese people eat at every family meal, and the Marumatsu range makes them with a thin wrapper that crisps up on one side. Here, the filling is shrimp and vegetables, juicy and aromatic. Pack of 30 protein-rich pieces, fried in minutes directly from frozen.
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 allow the water to evaporate and the base to become crispy again. Serve immediately with soy sauce, rice vinegar, and a little chili oil.
Food pairings
Serve them like this
◆ Yuzu mayonnaise with toasted sesame oil
◆ Wakame seaweed salad with thinly sliced cucumber
◆ Thai sweet chili sauce
◆ Hot winter sake (atsukan)
◆ Dry white wine (Albariño or Picpoul de Pinet)
