Filling:
Cabbage, Beef, Carrot, Textured soy flour, Sugar, Soy sauce (water, soybeans, wheat, salt), Onion, Water, Green onion, Ginger, Garlic, Salt, Modified corn starch, Canola oil, Sesame seeds, Sesame oil, Spics, Natural flavor.
Wrapper:
Bleached enriched flour [wheat flour, enrichment (niancin, iron, thiamine mononitrate, riboflavin, folic acid), benzoyl peroxide, ascorbic acid (dough conditioner), amylase], Water, Canola oil, Salt, Corn starch.
Mandu sauce:
Water, Sugar, Soy sauce (water, soybeans, wheat, salt), Vinegar, Sesame oil, Salt, Spice, Granulated garlic, Guar gum, Xanthum gum.
Pan Frying (for crispy bottoms):
1. Set stove on high. Put 1 tablespoon cooking oil, Gyozas and 1/3 cup of water into a frying pan with Gyozas flat side down.
2. Cover pan with lid. Reduce heat to medium once water starts boiling.
3. Cook for 5 to 5 1/2 minutes until water completely evaporates and Gyoza bottoms are crispy.
Boiling:
1. Bring some chicken broth to boil in a pot.
2. Place Gyozas in the broth and boil for 3 to 5 minutes until fully heated.
3. Add some vegetables such as bok choy and garnish with green onion as desired.
Microwave:
1. Put Gyozas on a plate and cover Gyozas with a wet paper towel.
2. Heat on high in a microwave for 1 to 2 minutes until fully heated.
Serve with SUMM! Gyoza Sauce.
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