Gyoza with Meat and Chives

Preparation

• 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.

Ingredients

Pork belly 28%, soft WHEAT flour, chives 15%, water, onion, pork loin 3%, sunflower oil, SOY sauce (water, SOY, salt, WHEAT, flavour enhancers: E621, E631, E635; WHEAT flour, fructose syrup, colouring: E150a; rice), flavoured powder (flavour enhancers: E621, E635; pepper, flavourings, corn starch), salt, sugar, ginger, SESAME oil, emulsifiers: E422, E471; spice blend (dextrose, corn starch, flavour enhancer: monosodium glutamate, flavouring), fermented rice beverage (water, rice, WHEAT yeast, salt, colouring: caramel), spices.