Sharing authentic Asian food is my passion-if you’ve seen me on TV, bought my Cook Books or visited my famous Cooking School, you will know why I was inspired to create this beautiful range of Japanese Gyoza dumplings.
These are my family recipes - I have kept them authentic, carefully balancing the flavours and selecting the best ingredients to capture their true tastes, with a burst of flavour in the mouth.
Vegetables (38%) (cabbage, carrot, potato vermicelli (sweet potato starch, water), dried shiitake), wheat flour, water, tofu (soybeans, water, preservative (226)), soybean oil, sesame oil (contains sesame, soy) stir fry sauce (contains wheat, soy, colour (150da), flavour, flavour enhancers (631, 627)), salt sugar.
Contains Sesame, Soy, Gluten.
Line a steamer with baking paper, place frozen dumplings and cover with lid. Bring water to boil and reduce to medium high heat. Steam dumplings for 10-12 minutes until completely cooked through.
Heat non-stick frying pan with 1 tbsp of vegetable oil. Place dumplings and add water (just to cover half of the height of the dumplings). Cover and bring to water to a boil. Cook on medium high heat until the water has evaporated (8-10 minutes). Remove lid and cook until golden and completely cooked through.
Cook frozen dumplings in a large pot with boiling water for 8-10 minutes until completely cooked through. Remove the dumplings and serve hot.