Authentic Asian Dumplings
Gyoza, bao, filled buns and Chinese bread — hand-filled, flash-frozen, EU-standard ingredients. Wholesale for restaurants and distributors.
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Our Dumpling Selection
Gyoza, dumplings, bao and Chinese bread — hand-filled, flash-frozen, from EU-standard ingredients. Cook straight from frozen by steaming, boiling or pan-frying.
Vegetable Gyoza
Pan-fried dumplings filled with cabbage, zucchini, carrot and wood ear mushrooms — fully plant-based.
- Steam: fill a container with enough water, bring to a boil, place the still-frozen product on the steaming rack and cook for 8–10 minutes.
- Boil: no need to defrost; bring water to a boil, add the dumplings and boil until they float.
- Pan: no need to defrost; add a drizzle of oil with the dumplings, add cold water and cover. Cook over medium heat until the bottoms are golden.
Gyoza with Pork and Cabbage
Classic gyoza with juicy pork and white cabbage.
- Steam: bring a pot of water to a boil, place the frozen product in a steaming basket and steam for 8–10 minutes.
- Boil: no need to defrost; bring water to a boil, add the product and cook for 10–12 minutes.
- Pan: heat a little oil, add the frozen product, add water to cover halfway, cover and cook on low for 10–12 minutes until the bottom is golden.
Gyoza with Pork and Corn
Pork gyoza with sweet corn, peas and carrot.
- Steam: bring a pot of water to a boil, place the frozen product in a steaming basket and steam for 8–10 minutes.
- Boil: no need to defrost; bring water to a boil, add the product and cook for 10–12 minutes.
- Pan: heat a little oil, add the frozen product, add water to cover halfway, cover and cook on low for 10–12 minutes until the bottom is golden.
Gyoza with Chicken and Cabbage
Light chicken gyoza with white cabbage and spring onion.
- Steam: bring a pot of water to a boil, place the frozen product in a steaming basket and steam for 8–10 minutes.
- Boil: no need to defrost; bring water to a boil, add the product and cook for 10–12 minutes.
- Pan: heat a little oil, add the frozen product, add water to cover halfway, cover and cook on low for 10–12 minutes until the bottom is golden.
Gyoza with Meat and Chives
Pan-fried gyoza with pork belly and fragrant chives.
- Steam: bring water to a boil, place the frozen product in a steaming basket and steam for 8–10 minutes.
- Boil: no need to defrost; bring water to a boil, add the dumplings and cook until they float.
- Pan: no need to defrost; add a little oil with the dumplings, add cold water and cover. Cook over medium heat until the bottoms are golden.
Dumplings with Meat and Cabbage
Boiled-style dumplings with pork and white cabbage.
- Steam: bring a pot of water to a boil, place the frozen product in a steaming basket and steam for 10–12 minutes.
- Boil: no need to defrost; bring water to a boil, add the product and cook for 10–12 minutes.
- Pan: heat a little oil, add the frozen product, add water to cover halfway, cover and cook on low for 10–12 minutes until the bottom is golden.
Dumplings with Meat and Chives
Pork-belly dumplings with fragrant chives.
- Steam: bring a pot of water to a boil, place the frozen product in a steaming basket and steam for 10–12 minutes.
- Boil: no need to defrost; bring water to a boil, add the product and cook for 10–12 minutes.
- Pan: heat a little oil, add the frozen product, add water to cover halfway, cover and cook on low for 10–12 minutes until the bottom is golden.
Dumplings with Meat and Shiitake
Pork dumplings with earthy shiitake mushrooms.
- Steam: bring a pot of water to a boil, place the frozen product in a steaming basket and steam for 10–12 minutes.
- Boil: no need to defrost; bring water to a boil, add the product and cook for 10–12 minutes.
- Pan: heat a little oil, add the frozen product, add water to cover halfway, cover and cook on low for 10–12 minutes until the bottom is golden.
Bao with Meat and Cabbage
Soft steamed bun filled with pork and cabbage.
- Steam: bring a pot of water to a boil, place the frozen product in a steaming basket and steam for 6–8 minutes.
- Pan: heat a little oil, add the frozen product, add water to cover halfway, cover and cook on low for 8–10 minutes until the bottom is golden.
Xiaobao with Meat and Cabbage
Mini steamed buns with pork and cabbage — 2 kg catering pack.
- Steam: fill a container with water, bring to a boil, place the frozen product in a steaming basket and steam for 8–10 minutes.
- Pan: no need to defrost; add a little oil with the bao, add cold water and cover. Cook over medium heat until the bottoms are golden.
Chinese Bread
Classic steamed Chinese mantou — soft and lightly sweet.
- Steam: fill a container with water, bring to a boil, place the still-frozen product on the steaming tray and cook for 8–10 minutes.
- Pan: no need to defrost; add oil to the pan, heat, place the bread in and fry over medium heat for about 6–8 minutes until golden.
Chinese Bread with Cream
Steamed bun filled with sweet coconut-milk cream.
- Steam: fill a container with water, bring to a boil, place the still-frozen product on the steaming tray and cook for 8–10 minutes.
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Uncompromising Quality
Every batch rigorously tested for texture, taste, and consistency. HACCP certified facilities ensure food safety excellence.
Direct Pricing Advantage
Manufacturer-direct pricing eliminates intermediaries. Flexible volume tiers designed to maximize your margins.
Global Logistics Network
On-time delivery across 30+ countries. Temperature-controlled options for fresh noodle varieties.
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Private label and custom solutions from retail packs to bulk foodservice formats. Your brand, our expertise.
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Made in European Union
Manufactured by YUAN (Green Food, Italy)