Ingredients & Allergen Statement
Ingredients: Wheat flour, water, chicken, cabbage, onion, puffed soy product, vegetable oil, carrot, brewed soy sauce, ginger, salt, sugar, MSG, spices, hydroxypropyl starch, yeast extract, acidity regulator (sodium carbonate, sodium bicarbonate, citric acid, sodium citrate, salt).
Allergens: This production line also handles wheat, soy products, fish, shrimp, egg and scallop. Contains wheat, soy, chicken.
Technical Parameters
|
Category |
Frozen raw flour-based product; filling ratio ≥45% |
|
Unit Weight |
20 g / 21 g (customisable) |
|
Pack Options |
240 g × 48 / carton, 500 g × 20 / carton, 1000 g × 10 / carton (customisable) |
|
Shelf Life |
18 months |
|
Storage |
Keep frozen at –18 °C or below; temperature fluctuations may affect product quality |
|
Cooking Method |
Pan-frying |
|
MOQ |
500 kg for the standard recipe; private-label retail packs available |
Highlights & Use Scenarios
- Stocked on the freezer shelves of supermarkets across Japan and Southeast Asia, this gyoza sits at the intersection of fast home cooking and casual dining occasions.
- Office workers' quick breakfast or bento side - minutes on the pan and you are out the door.
- A high-protein, low-fat staple for fitness-minded diners; pair with salad or grain bowl.
- Regular shelf SKU at supermarkets in Japan, Southeast Asia and Europe; a reliable core product for the frozen-aisle category.
- Wholesaler favourite for Japanese izakaya, bento shops, chain fast-food and buffet counters - works equally as a snack or as a side.
Cooking Instructions
Pan-Fry: Cook from frozen. Heat a thin layer of oil in a flat pan over medium-low heat for one minute, lay the gyoza in, add water to roughly one-quarter of the gyoza's height, cover and steam-fry for 5 to 7 minutes. Uncover and cook until the bottoms turn deep golden, then plate up.
Why Choose Us
Co-operation support
ODM/OEM services are available; the Japanese seasoning profile can be tuned to your recipe. A dedicated export coordinator follows up; large-volume orders qualify for tiered pricing.
Quality and certifications
Whole-process quality checks on the low-fat chicken filling meet export food standards. HACCP, FDA, BRC, HALAL and EAC are all in place.
Factory capacity
A 12,000 m² IQF facility with a 500-tonne monthly output runs an automated gyoza line, keeping unit cost competitive at scale.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: How do I get that golden crispy bottom?
A: Use a flat pan with a thin layer of oil on medium-low heat. Fry until the bottoms turn golden, add a small amount of water, cover and steam for 2 to 3 minutes, then uncover and crisp for another minute.
Q: Is it made with 100% chicken filling?
A: Chicken is the main ingredient, seasoned in a clean Japanese style; the filling is light, juicy, and savoury.
Q: Is it suitable during a fat-loss plan?
A: Yes. The chicken-based filling provides a lighter option compared with many traditional dumpling fillings. Keep pan-fry oil light and serve with vegetables for a balanced meal.
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