Sesame Chicken Gyoza Dumplings

Sesame Chicken Gyoza Dumplings
  • Great in soup or pan fried
  • Fully cooked
  • No MSG
  • No trans fat

Our traditional Gyoza start with house-made dough, thinly rolled and filled with fresh savoury ingredients. From there, we steam each batch to seal in the juicy perfection. Great as an appetizer or served as an accompaniment to your favourite noodles. Sum-m! Gyoza are sure to satisfy!

Ingredients

Filling: Ground chicken, cabbage, carrot, ginger, sesame oil, salt, green onion, soy sauce (water, wheat, soybeans, salt, sodium benzoate), canola oil, ground sesame, sugar, spices, cilantro, granulated garlic, yeast extract mix (yeast extract, salt, flavour, maltodextrin).

Wrapper: Enriched wheat flour, water, canola oil, salt.

Sum-m! Gyoza Sauce: Water, sugar, soy sauce (water, wheat, soybeans, salt, sodium benzoate), dark soy sauce [soy sauce (water, salt, soybeans, wheat flour), caramel color, sugar, sodium benzoate, xanthan gum], canola oil, vinegar, salt, ground sesame, sesame oil, granulated garlic, spices, guar gum, xanthan gum, yeast extract mix (yeast extract, salt, flavour, maltodextrin), ginger powder.

We only use the best ingredients… read more

Heating Instructions

icon-fry1Boiling Logoicon-microwave1Products Fully Cooked

Please follow reheating instructions before consumption.

Pan Frying (for crispiness): Set the stove on high. Put 1 teaspoon cooking oil, Gyozas and 1/3 cup of water into a frying pan with Gyozas flat side down. Cover pan with lid. Reduce heat to medium once water starts boiling. Cook for 5 to 5 1/2 minutes until water completely evaporates and Gyoza bottoms are crispy.

Boiling: Bring some chicken broth to boil in a pot. Place Gyozas in the broth and boil for 3 to 5* minutes until fully heated. Add some boiled vegetable such as bok choy and garnish with green onion as desired.

Microwave: Put Gyozas on a plate and cover Gyozas with a wet paper towel. Heat on high in a microwave for 1 to 2* minutes until fully heated.

Serve with Sum-m! Gyoza Sauce.