king prawn gyoza
king prawn gyoza
234g
Quick and versatile, these restaurant-quality dumplings are easy to prepare and can be enjoyed in hundreds of dishes… little parcels of joy brimming with Asian flavours.
34 kcal (142 kJ) per 1 gyoza [19.5g]
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: crustaceans, wheat (gluten), soya, sesame
may contain: fish, molluscs
nutrition
Typical nutritional values as sold per: 1 gyoza [19.5g] / 100g
- energy (kJ)
- 142 / 727
- energy (kcal)
- 34 / 172
- fat (g)
- 0.8 / 4.1
- of which saturates (g)
- 0.3 / 1.3
- protein (g)
- 1.5 / 7.9
- carbohydrates (g)
- 4.9 / 25
- of which sugars (g)
- <0.5 / 1.8
- fibre (g)
- <0.5 / 1.9
- salt (g)
- 0.20 / 1.0
cooking Instructions [from frozen]
steam [recommended]
• Place colander/sieve above pan of boiling water
• Place up to 6 gyoza in colander/sieve, cover with a lid and steam for 8-10 mins
pan cook [authentic Japanese style]
· Preheat pan with 1 tsp of oil on medium/high heat
· Add gyoza and cook for 5 mins, stirring throughout
· Carefully add 4 tbsp of cold water, cover with a lid and cook for another 5 mins until all the water evaporates
gently simmer
· Add gyoza to pan of simmering water [do not boil]
· Simmer for 7-8 mins then drain
microwave
· Place gyoza in a microwaveable bowl and add 3 tbsp of cold water
· Cover with microwaveable clingfilm and pierce
· For 4 gyoza microwave for 2 mins or for 6 gyoza microwave for 2 ½ mins [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.