Crescent shaped dumpling filled with shrimp, fish and vegetables
Description
Gyoza literally translated to potstickers, has been a very popular dumpling in Asia for ages and recently a well known product in Europe. This version is made of shrimps, fish, vegetables and black fungus.
Ingrédients
30% SHRIMP (CRUSTACEANS), WhiteFISH, WHEAT flour , white cabbage, SOY protein concentrate, water, surimi (35% ALASKA POLLOCK and/or WHITING (HAKE) and/or HOKI, stabilizer: sugar, water, starch (WHEAT, potato, peas, corn), rehydrated EGG white powder (free range), rapeseed oil, SOY protein, sugar, salt, natural flavour (contains CRUSTACEANS (SHRIMPS)), colorants: lycopene (E160d)), potatostarch, wood-ear, sugar, vegetable oil (SOY, SESAME, rapeseed), WHEAT GLUTEN, WHEAT starch, salt, garlic, red peppers, white pepper
Allergènes
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 591 / 141 |
| Total fat | 2.2 g |
| saturated fat | 0.2 g |
| trans fat | 0 g |
| Carbohydrates | 18.6 g |
| of which sugars | 3.3 g |
| Fibres | 0 g |
| Proteins | 11.9 g |
| vegetable protein | 0 g |
| animal protein | 0 g |
| Salt | 1.1 g |
| added sugar | 0 g |
| salt added | 0 g |
Préparation
Fry in pan
Place the Gyoza, flat side down, in the frying pan. Fill the pan with water ±1 cm. Place the lid on the pan and cook the Gyoza on a middle to high fire. Remove the lid from the pan as soon as the water has evaporated (±7 min.). Add a teaspoon of oil to the pan and fry the bottoms golden brown in just 1 minute.
Deep frying
5 minutes at 175°C
Steam
10 minutes above boiling water
Détails du contact
Dim Sum Chef
Smederij 25
Cette spécification provient de la base de données de PS in foodservice.
Le fabricant de ce produit est responsable de l'exactitude des données. Clause de non-responsabilité