hoisin duck gyoza
hoisin duck gyoza
280g
31 kcal (155 kJ) per gyoza
allergens
We have taken care to ensure the information on our webpages is accurate, however product recipes may be changed and developed. Please ensure you always check the packaging before consuming our products for the most accurate product information.
contains: soya, wheat (gluten), sesame
may contain: egg, celery, molluscs
nutrition
Typical nutritional values as sold per: 1 gyoza / 100g gyoza / 1 hoisin sauce sachet
- energy (kJ)
- 131 / 655 / 202
- energy (kcal)
- 31 / 155 / 48
- fat (g)
- 0.5 / 2.7 / <0.5
- of which saturates (g)
- 0.2 / 1.2 / <0.1
- protein (g)
- 1.5 / 7.5 / <0.5
- carbohydrates (g)
- 4.7 / 23 / 11
- of which sugars (g)
- 1.3 / 6.5 / 9.4
- fibre (g)
- 0.7 / 3.6 / <0.5
- salt (g)
- 0.16 / 0.81 / 0.78
Cooking Instructions [from frozen]
sauce preparation
- Place hoisin sauce sachet into a bowl of warm water to thaw
- To serve, drizzle the sauce over the gyoza or enjoy as a dipping sauce on the side.
steam [recommended]
- Place colander/sieve above pan of boiling water
- Place gyoza in colander/sieve, cover with any lid & steam for 8 mins
pan cook [authentic Japanese style]
- Preheat pan with 1 tsp of oil on low/medium heat
- Add gyoza & cook for 5 mins
- Carefully add 4 tbsp of cold water, cover with a lid & cook for another 5 mins until all the water evaporates
gently simmer
- Add gyoza to pan of simmering water [do not boil]
- Simmer for 6 mins then drain
microwave
- Place 6 gyoza in a microwaveable bowl & add 3 tbsp of cold water
- Cover with microwaveable clingfilm & pierce
- Microwave for 2 mins 30 seconds on full power [750W / 900W]
- Leave to stand for 1 min then drain
serve & enjoy
For guidance only, cooking appliances will vary. Please ensure gyoza are cooked until piping hot. Do not re-heat once cooked.
dumpling no.74
We like to nick name our gyoza by their recipe numbers. For example, our chicken gyoza is affectionately known as ‘chicken dumpling no.74‘. The 73 recipes that came before it were delicious, but it took 74 versions to crack it. We keep updating our recipes, always trying to improve them & find that perfect balance in taste & texture. At the time of writing our gyoza master, Katherine, is working on ‘veg dumpling no.87‘, with Korean ssamjang for added depth & flavour.