Based on a traditional recipe from Qingdao China, our Beef, Pork & Leek Gyoza only uses fresh beef and pork in its fillings! Its Chinese origins also means that these Gyozas are wrapped differently from your typical Japanese Gyozas!
To share our tasty Gyozas with non-seafood eaters, we have R&D-ed to introduce this meat variant of our delicious Gyoza!
Our most savoury version of Gyozas thus far, this is filled with diced onion and coriander; guaranteed to keep you coming back for more!
We have adjusted the recipe based on your feedback and have made the openings of these Gyozas smaller to prevent spillage. We are also packing them INDIVIDUALLY to minimise breakage!
Serving Suggestions: Do pair these gyozas with our fresh ginger and vinegar to further elevate your dining experience!
Suggested Alternatives: Want to try other meat variety of our Gyoza? Try our Qingdao Prawn, Pork & Leek Gyoza!
Storage Guide: Keep it frozen under -18°C. Refer to packaging for expiry date. Up to 12 months in the freezer.
Cooking Instructions: No need to defrost. To cook, heat up your frying pan with some oil. On medium-high heat, place the frozen Gyozas in the pan for 3 minutes on each side. Once every side is golden brown, pour the skirt mixture around the Gyozas to prevent soggy Gyozas. Once the Gyoza skirt wing is golden brown for approx. 4-5 minutes, turn the heat off. Use a spatula to make sure that the Gyozas have separated from the pan. Place a plate on the pan and flip.
To make your Gyoza skirt mixture, add 1 1/2 teaspoons of flour to your 90 ml of water. Sprinkle with salt and pepper to taste. Mix well. Before pouring the skirt mixture into the pan, be sure to mix it again to prevent any bits from sticking below the surface.
Ingredients & Allergens: Wheat Flour, Water, Beef, Pork, Carrot, Onion, Coriander, Ginger, Vegetable Oil, Soy Sauce, Salt, Monosodium Glutamate, Chicken Seasoning (Monosodium Glutamate), Chicken Seasoning, Sugar, Pepper
Weight: 420g/tray (Approx 12 Pcs)
Source: Qingdao, China