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  • English
    Greek

      • Vegetable gyoza 12 x 120g & Dip 20g

      12024120
      Country Of Origin United Kingdom
      Brand Café Asia
      Storage Keep frozen at -18°C. Deep frozen product. Do not refreeze after defrosting
      Important Notice While every care has been taken to ensure product information is correct, food products are constantly reformulated, so ingredients, nutritional content and allergens may change. You should always read the product label before consuming or using it and do not rely solely on the information provided on the website. Although product information is regularly updated, foodhaus cannot be held responsible for any incorrect information
      Energy Kj 590kJ
      Energy kcal 140kcal
      Fat 2.2g
      of which saturates 0.3g
      Carbohydrates 27.1g
      of which sugars 2.2g
      Protein 4g
      Salt 1.1g
      Ingredients WHEAT Flour, cabbage (20%), Chinese water chestnut (14%), carrot (13%), CELERY, onion, Sitake mushrooms, water, wild mushrooms, SOY sauce (water, SOY, WHEAT, salt) SOYbean oil, coriander leaves, corn starch, SESAME OIL, sugar, salt, spices. Sauce for dip: SOY sauce (water, SOY, WHEAT, salt), vinegar, sugar, SESAME OIL, garlic, ginger, salt.
      Allergy Info Allergenic ingredients and traces of allergens are marked in CAPITAL characters.Contains WHEAT, CELERY, SOY, SESAME
      Cooking Ιnstructions Frying pan: Heat 2 tbsp. oil (about 10ml) in a pan. Add 6-8 gioza as it is frozen (with the flat side down), leaving enough space between the gioza. Fry on medium heat without stirring for 2-3 minutes or until the base turns a golden color. Add 1/3 cup (about 75ml) cold water, cover the pan and cook for another 4-5 minutes, until most of the water has evaporated. Remove and immediately serve the gioza dip sauce. Steam: Heat water in a pan. Place the gioza in a lightly oiled bamboo Steamer: or similar and cover. Place it over the water, reduce the temperature and let it steam for 7-8 minutes. Remove and serve immediately with the gioza dip sauce. In water: Heat water in a pan. Add 6-8 gioza and let them simmer for 7-8 minutes. Remove and serve immediately with the gioza dip sauce. Gioza dip sauce: Place the closed sachet in a bowl of hot water and let it thaw for 2-3 minutes. Remove the sachet from the bowl, open it and place the sauce on the plate.