Japanese dumplings with chicken and vegetables
Description
Japanese dumplings with a filling of chicken, vegetables and garlic.
Ingredients
White cabbage, wheat flour, 18.3% chicken meat, water, 11.2% chicken skin, onion, vegetable oil (rapeseed oil, sesame oil), breadcrumbs (wheat flour, salt, yeast), salt, chives, garlic powder, wheat gluten, soy sauce (water, soybeans, wheat, salt), starch, ginger powder
May contain eggs, crustaceans and celery.
GMO free: Yes
Irradiated: No
Allergens
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) | 768 / 183 |
| Total fat | 8.2 g |
| saturated fat | 2 g |
| Carbohydrates | 19 g |
| of which sugars | 2.6 g |
| Proteins | 8.2 g |
| Salt | 0.93 g |
Preparation
Fry in pan
Cook from frozen. Pour 1 tablespoon of oil into a frying pan and heat. Add frozen product and fry for 2 minutes. Then pour 4 tbsp of water (about 60ml) into the pan. Boil for 2 minutes with lid. Take the lid off and boil again for 1 minute until the water boils away.
Deep frying
Cook from frozen. Fry at 170°C - 180°C for about 2 minutes 30 seconds.
Steam
Cook from frozen. Steam at 100°C for about 5 minutes.
Airfryer
Place gyoza separately and in a single layer. Fry at 200°C for about 8 minutes (depending on model) to achieve golden and crispy gyoza.
Contact details
Yama Products B.V.
www.yama.nl
This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer