Appetizers

Dumpling Trio

Inventory: 30 in stock

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Regular price $10.99

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435g

15 pieces

10 mins or less

Cooking methods

Fry Pan

Description

Available for a limited time only. Our signature recipe of crispy hand filled and folded Gyoza dumplings. 5 - Vegetable. 5 - Shrimp. 5 - Seafood. Includes ponzu sauce for dipping.

PLU 4095

Inventory: 30 in stock

Some sale prices may require a Rewards membership. Per lb. prices are not listed on the site.

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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.

  1. Defrost sauce pouch in running water 5 to 10 minutes and transfer contents to dipping bowl.
  2. Remove all packaging.

STEAMER: (for best results)

  1. Put enough water to cover the bottom of a steamer.
  2. Bring to full boil on high.
  3. Add desired amount of gyoza on steamer, preferably oiled.
  4. Place over boiling water and cook for 6 to 8 minutes.

FRY PAN:

  1. For best results, use non-stick medium size skillet with lid.
  2. Preheat skillet on MEDIUM with 1 to 2 tbsp (15 to 30 mL) oil.
  3. For crispy dumplings, place dumplings in skillet. Cover and fry 10 to 12 minutes, turning frequently until wrapper is slightly brown.
  4. 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:

Cook until minimum internal temperature 165°F (74°C) is reached. Since appliances vary, these instructions are guidelines only.Serve with ponzu sauce on the side.

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