Appetizers
Dumpling Trio
435g
15 pieces
10 mins or less
Cooking methods
Fry Pan
Description
PLU 4095
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Ingredients
Ingredients
Vegetable Gyoza: Filling: Cabbage, Chives, Carrots, Radish, Green Onions, Soy Sauce (Soybean, Wheat, Salt, Alcohol, Water), Wheat Flour, Corn Flour, Soybean Oil, Wheat Starch, Modified Tapioca Starch, Onions, Sesame Oil, Sugars (Sugar, Maltodextrin), Ginger, Salt, Onion Powder, Cabbage Powder, Green Onion Powder, Carrot Powder, Fried Garlic , White Pepper. Wrapper: Wheat Flour, Tapioca Flour, Modified Tapioca Starch, Water, Palm Oil, Sodium Copper Chlorophyllin, Turmeric. Shrimp Gyoza: Filling: Shrimp (Shrimp Sodium Phosphate), Cabbage, Chives, Soybean Oil, Green Onions, Sesame Oil, Modified Tapioca Starch, Wheat Flour, Ginger, Onions, Soy Sauce (Water, Soybean, Wheat, Salt), Sugars (Sugar, Maltodextrin), Fried Garlic, Salt, Onion Powder, Cabbage Powder, Green Onion Powder, Carrot Powder, White Pepper. Wrapper: Wheat Flour, Tapioca Flour, Modified Tapioca Starch, Water, Palm Oil. Seafood Gyoza: Filling: Shrimp (Shrimp, Sodium Phosphate), Tilapia, Onions, Carrots, Squid, Modified Tapioca Starch, Cilantro, Sesame Oil, Soybean Oil, Sugar, Garlic, Salt, White Pepper. Squid Ink Wrapper: Wheat Flour, Modified Starch, Wheat Gluten, Trehalose, Monoglyceride, Water, Salt, Squid Ink. Ponzu Sauce: Soy Sauce (Water, Soybean, Wheat, Salt), Water, Vinegar, Sugars (Sugar, Matodextrin), Onion Powder, Salt, Cabbage Powder, Green Onion Powder, Carrot Powder.
Allergens
Sesame seeds, Fish, Soy, Shellfish, Gluten
We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.
Nutritional information
|
Vegetable gyoza
Per (Per 3 pieces (75 g))
|
|
|---|---|
| Amount | % Daily Value* |
| Calories 150 | |
| Fat 4g | 5.0% |
| Saturated 1.5g | 8.0% |
| + Trans 0g | |
| Cholesterol 0mg | 0.0% |
| Sodium 270mg | 12.0% |
| Carbohydrate 25g | |
| Fibre 2g | 7.0% |
| Sugars 2g | |
| Protein 3g | |
| Calcium | 2.0% |
| Iron | 8.0% |
|
Shrimp gyoza
Per (Per 3 pieces (75 g))
|
|
|---|---|
| Amount | % Daily Value* |
| Calories 150 | |
| Fat 5g | 7.0% |
| Saturated 1.5g | 8.0% |
| + Trans 0g | |
| Cholesterol 30mg | 10.0% |
| Sodium 230mg | 10.0% |
| Carbohydrate 20g | |
| Fibre 1g | 4.0% |
| Sugars 1g | |
| Protein 7g | |
| Calcium | 2.0% |
| Iron | 8.0% |
|
Seafood gyoza
Per (Per 4 pieces (75 g))
|
|
|---|---|
| Amount | % Daily Value* |
| Calories 140 | |
| Fat 3g | 4.0% |
| Saturated 0.5g | 3.0% |
| + Trans 0g | |
| Cholesterol 30mg | 10.0% |
| Sodium 380mg | 17.0% |
| Carbohydrate 22g | |
| Fibre 2g | 7.0% |
| Sugars 1g | |
| Protein 7g | |
| Calcium | 2.0% |
| Iron | 10.0% |
|
Ponzu sauce
Per (Per 2 tbsp (30 mL))
|
|
|---|---|
| Amount | % Daily Value* |
| Calories 30 | |
| Fat 0g | 0.0% |
| Saturated 0.0g | 0.0% |
| + Trans 0g | |
| Cholesterol 0mg | 0.0% |
| Sodium 1230mg | 53.0% |
| Carbohydrate 6g | |
| Fibre 0g | 0.0% |
| Sugars 5g | |
| Protein 1g | |
| Calcium | 0.0% |
| Iron | 0.0% |
We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.
Cooking Instructions
PREPARE FROM FROZEN.
- Defrost sauce pouch in running water 5 to 10 minutes and transfer contents to dipping bowl.
- Remove all packaging.
STEAMER: (for best results)
- Put enough water to cover the bottom of a steamer.
- Bring to full boil on high.
- Add desired amount of gyoza on steamer, preferably oiled.
- Place over boiling water and cook for 6 to 8 minutes.
FRY PAN:
- For best results, use non-stick medium size skillet with lid.
- Preheat skillet on MEDIUM with 1 to 2 tbsp (15 to 30 mL) oil.
- For crispy dumplings, place dumplings in skillet. Cover and fry 10 to 12 minutes, turning frequently until wrapper is slightly brown.
- For tender dumplings, add 3 to 4 tbsp (45 to 60 mL) water after frying. Cover and steam until no more water is visible, approximately 10 to12 minutes.
NOTE:
