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Keep frozen. Cooking: Pan Frying: Heat large frying pan over high heat. Add 1 tablespoon oil; coat pan. Add frozen Gyoza to pan in single layer. Cook 1 minute, or until lightly browned on bottom. Reduce heat to low. Add 1/2 cup water to pan. Cover and simmer 4 to 5 minutes, or until liquid is absorbed. Serve immediately. Steaming: Arrange frozen Gyoza, in single layer, on lightly greased rack. Place over boiling water, cover and steam 10 to 12 minutes, or until heated through. Serve immediately. Dumpling Soup: Add desired amount of frozen Gyoza to soup stock. Bring to a boil. Reduce heat and simmer 3 to 4 minutes, or until all is heated through. Sprinkle with chopped green onions, as desired. Serve while hot. Note: Keep Gyoza frozen until ready to use. Once thawed, do not refreeze. May mix equal parts of soy sauce with rice vinegar for dipping purposes.
Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Thiamine Mononitrate, Reduced Iron, Riboflavin, Folic Acid), Cabbage, Onions, Water, Fish (Cod or Pollock), Shrimp, Pork Fat, Potato Starch, Vegetable Oil, Salt, Egg Whites, Sesame Oil (Sesame Seed Oil, Soybean Oil), Wine, Soy Sauce (Water, Soybean, Wheat, Salt), Sugar, Shrimp Flavor (Soybean Oil, Natural Flavors), Ginger and Spices.
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