Shrimp, cabbage, chive, onion, ginger, garlic, sake wine, sesame oil, soy sauce, spices, wheat flour, tapioca starch.
Do not defrost. Steam the frozen product at 100oC for 7-8 minutes or deep fry at 150-160oC for 5-6 minutes or pan fry them with a little hot oil until the bottom turn into golden brown. Add water at about 1/4-1/3 of the Gyoza height with pan lid on. Keep the medium-high heat until all water has vaporized and Gyoza’s bottom become crisps up. Serve hot.
STORAGE: Storage at -18ºC
SHELF LIFE: 2 years
PACKING STYLE: 20g/pc, 12pcs/ 240g/ tray/ PA