Ingredients & Allergen Statement
Ingredients: Wheat flour, water, chicken, basa fish, squid, cuttlefish, scallion, green onion, ginger, vegetable oil, salt, sugar, MSG, yeast extract, spices, cuttlefish ink, hydroxypropyl starch, agar powder, 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, fish, mollusc (squid, cuttlefish).
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; rising temperatures will affect quality |
|
Cooking Method |
Pan-fry |
|
MOQ |
500 kg for the standard recipe; private-label retail packs available |
Highlights & Use Scenarios
- Built for the seafood-curious diner, this gyoza is the izakaya-style pick on a Japanese freezer range.
- Pair with shrimp and mackerel gyoza for a Japanese seafood tasting assortment on the menu.
- A clean-tasting centrepiece for an izakaya-style weeknight dinner.
- Listed on the high-end freezer shelf of Asian supermarkets as the seafood specialist next to the more common pork SKUs.
- Wholesaler favourite for Japanese restaurants and izakaya chains looking for a signature bar-side snack.
Cooking Instructions
Pan-Fry: Cook from frozen. Heat a thin layer of oil in a flat pan over medium-low heat for one minute, place the gyoza in, add water to about a quarter of the way up, cover and steam-fry for 5 to 7 minutes; uncover and crisp until the bottoms turn a deep, even golden.
Why Choose Us
Co-operation support
ODM / OEM accepted; combined seafood packs with the shrimp and mackerel SKUs can be arranged. The export team follows up professionally.
Quality and certifications
Whole-process QC on the seafood ingredients meets export food standards; HACCP, FDA, BRC, HALAL and EAC are all in place.
Factory capacity
The automated forming line keeps the cuttlefish dumpling consistent in shape and filling ratio; the IQF facility preserves the chewy cuttlefish bite; supply is steady year-round.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: What does the cuttlefish texture feel like?
A: Firm and chewy, with a real bite - fresh and clean without the fishy note.
Q: How is it different from Korean-style cuttlefish dumplings?
A: The Japanese version seasons lightly to let the cuttlefish lead; Korean-style versions go for a heavier soy-paste and kimchi-driven profile. The flavour direction is different.
Q: What dipping sauce works best?
A: Boiled or pan-fried and dipped in a small bowl of black vinegar - that is the cleanest way to taste this gyoza - that is the proper way to finish a plate of Japanese Cuttlefish Seafood Gyoza.
Hot Tags: japanese cuttlefish seafood gyoza, China japanese cuttlefish seafood gyoza manufacturers, suppliers, factory, Japanese Shrimp Filled Gyoza, Japanese Spanish Mackerel Gyoza, Japanese Yellow Croaker Fish Gyoza, Korean Kimchi Pan Fried Mandu, Matsutake Cuttlefish Yuanbao Dumplings, Traditional Korean Pan Fried Mandu
