Vegetable Gyoza

Preparation

• 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.

Ingredients

Vegetables in varying proportions 40% (white cabbage, zucchini, carrots), wood ear mushrooms (Auricularia auricula-judae), dehydrated tofu (SOY, water, soy sauce (water, SOY, salt, WHEAT, fructose syrup, rice, flavour enhancers: E621, E631), salt, sugar, spices), SOY noodles (water, mung bean starch, pea starch), margarine (vegetable fats and oils (palm, rapeseed), water, salt), filling mix (flavour enhancers: E621, E635; pepper, salt, sugar, flavourings, spices, yeast extract, hydrolyzed SOY proteins), salt, sugar, SESAME oil, WHEAT flour, water, emulsifiers: E422, E471; spinach powder.