Gyoza with Chicken and Cabbage

Preparation

• 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.

Ingredients

Chicken 38%, WHEAT flour, cabbage 15%, water, sunflower oil, onion, salt, spring onion, fermented rice beverage (water, rice, WHEAT yeast, salt, colouring: caramel), SOY sauce (water, SOY, salt, wheat, fructose syrup, rice, flavour enhancers: E621, E635), SESAME oil, emulsifiers: E422, E471; sugar, chicken powder (salt, flavour enhancers: E621, E635; maltodextrin, potato starch, dehydrated chicken powder, LACTOSE, sugar, chicken fat, SOY sauce [SOY, WHEAT, maltodextrins, salt], yeast extract, flavourings, white pepper, ginger), flavour enhancer: E621; spices.