The "steam-fry" cooking method unique to Japanese gyoza preserves the fresh flavors inside, and crisps up the bottom to golden brown.
Pan Fry: 10 minutes (12 pieces)
WHEAT FLOUR, WATER, CABBAGE, ONION, SURIMI (POLLOCK, SORBITOL, SUGAR, SODIUM TRIPOLYPHOSPHATE, TETRASODIUM PYROPHOSPHATE), PORK FAT, COOKED SHRIMP (SHRIMP, SALT), CANOLA OIL, ONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SALT, KETCHUP (TOMATE CONCENTRATE, HIGH FRUCTOSE CORN SYRUP, DISTILLED VINEGAR, CORN SYRUP, SALT, LESS THAN 2% OF: ONION POWDER, GARLIC POWDER, NATURAL FLAVORS), POTATO STARCH, EGG WHITES (EGG WHITES, SODIUM LAURYL SULFATE), SAKE (WATER, SOYBEANS, SALT, ALCOHOL [TO RETAIN FRESHNESS]), SOY LECITHIN, SOY FLOUR, GINGER, SODIUM CASEINATE (MILK), SPICE, DISODIUM INOSINATE, DISODIUM GUANYLATE.
