• Perfect addition to our Pan Asian meals!
• We recommend pan frying these.

What to Serve With Vegetable Gyoza's:

• Perfect with our Chicken Ramen or Tofu & Shiitake Ramen!
• Cook the gyozas as normal, making sure they get a nice crisp on the bottom, then pop them on top of a ramen with some sliced radish, carrot and a soft boiled egg.
• Make a quick dipping sauce by mixing 2tbsp dark soy sauce, 1tbsp honey, 1tbsp rice vinegar, a little chilli crisp/chilli sauce and some sesame seeds. Top the sauce with some thinly sliced spring onions and serve alongside.
• Make a quick Japanese style cabbage salad. Thinly slice white cabbage, dress with sesame oil, ponzu sauce, soy sauce and then mix in some sesame seeds and thinly sliced spring onion. Serve alongside the gyozas to make a nice fresh starter!

Vegetable Gyoza

Pastry (35%) (Wheat Flour, Salt, Soybean Oil, Water), Water Chestnut (15%), Carrot (8%), Celery (7%), Cabbage (7%), Chinese Cabbage (6%), Onion (5%), Shiitake Mushroom (5%), Corn Starch, Wood Ear Mushroom, Soy Sauce (Wheat, Soybean, Water, Salt), Soybean Oil, Sesame Oil, Salt, Coriander, Sugar, White Pepper, Yeast Extract.

Made in China, using ingredients from China.

Pan Fry: Pour 2 tablespoons of oil into a heated frying pan. Place gyoza in a pan and fry for 2-3 minutes on medium heat. Reduce heat, add 1/3 cup of water, cover pan with lid and simmer for 4-5 minutes until the base of the gyoza is light golden brown.

Steaming: Place gyoza in a steamer, add 2-3 cups of water to the steamer. Steam gyoza at medium heat for 7-8 minutes.

All appliances vary, these are guidelines only.

Ensure product is piping hot throughout before serving.

Do not reheat once cooked.

For allergens, including cereals containing gluten, see ingredients in bold.

May contain Nuts.