Gyoza with Pork 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

Pork meat 28%, soft WHEAT flour type "00", cabbage 20%, water, onion, SOY sauce (water, SOY, salt, WHEAT, flavour enhancers: E621, E631, E635; WHEAT flour, fructose syrup, colouring: plain caramel; rice), sunflower oil, leek, salt, sugar, ginger, flavoured powder (flavour enhancers: E621, E635; pepper, flavourings, corn starch), SESAME oil, emulsifiers: E422, E471; spice mix (dextrose, corn starch, flavour enhancer: E621, flavouring), pepper, fermented rice beverage (water, rice, WHEAT yeast, salt, colouring: caramel).