Ingredients & Allergen Statement
Ingredients: Wheat flour, water, chicken, Spanish mackerel, basa fish, spinach, chives, vegetable oil, green onion, ginger, salt, sugar, MSG, yeast extract, spices, 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.
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
- A specialty seafood pick for buyers who want a high-protein option that still feels comforting - this gyoza leans on a Bohai-Yellow Sea fish story.
- A seafood lover's pick and a smart pick for high-protein light meals - filling without heaviness.
- Bento-friendly or a quick upgrade to a weeknight family dinner; cooks directly from frozen.
- Korean and other East-Asian markets already accept mackerel readily, so it travels well as a specialty freezer SKU.
- Restock option for Japanese, Korean and Chinese seafood restaurants looking for a differentiation move beyond the usual pork dumpling.
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 height, 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 available; specifications and packaging can be tailored to the target market. A dedicated export coordinator sees the order through; large-volume orders qualify for tiered pricing.
Quality and certifications
Whole-process QC on the seafood raw materials and the finished gyoza meets export food standards; HACCP, FDA, BRC, HALAL and EAC are all in place, with smooth market access in Korea and beyond.
Factory capacity
Bohai-Yellow Sea mackerel is sourced at scale; the IQF facility locks in freshness, and the 500-tonne monthly output keeps the supply steady.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: What is Spanish mackerel?
A: Spanish mackerel is a clean, firm-fleshed sea fish from the Bohai and Yellow Sea coast, and it is a classic dumpling ingredient in Shandong cuisine.
Q: Will it taste fishy?
A: No. A Japanese-style deboning and seasoning process removes the off-note, leaving only the clean sea-sweetness of the fish.
Q: Is it suitable for children?
A: Yes. The fish meat is low in fat, high in protein and fully deboned before filling, so it is easy to chew and gentle on younger eaters when they enjoy this gyoza - that is the proper way to finish a plate of Japanese Spanish Mackerel Gyoza.
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