Ingredients & Allergen Statement
Ingredients: Wheat flour, water, cabbage, puffed soy product, onion, carrot, vegetable oil, chives, garlic, sugar, MSG, brewed soy sauce, ginger, salt, hydroxypropyl starch.
Allergens: This production line also handles wheat, soy products, fish, shrimp, egg and scallop. Contains wheat, soy.
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 meat-free diner who still wants a satisfying Japanese-style gyoza, this SKU positions cleanly on the plant-forward shelf.
- A guilt-free lunch or snack for vegetarians and flexitarians; pairs with rice bowl, soba or salad without weighing the meal down.
- A non-greasy option that kids accept easily - a safe pick for picky eaters in family kitchens.
- Sits naturally beside a miso soup and small Japanese sides to form a complete wafu breakfast.
- Listed in the "healthy frozen vegetarian" section of mainstream European supermarkets; ships as a specialty SKU to vegetarian restaurants and light-meal counters.
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 until it reaches about a quarter of the way up the gyoza, cover and steam-fry for 5 to 7 minutes. Uncover and crisp until the bottoms are deep golden, then serve.
Why Choose Us
Co-operation support
ODM / OEM supported; the vegetable-to-protein ratio can be tweaked. A dedicated export coordinator follows up on customisation, shipping and customs.
Quality and certifications
Whole-process QC on the vegetable raw materials meets export food standards; the vegetarian range exports under HACCP, FDA, BRC, HALAL and EAC.
Factory capacity
Eight automated forming lines keep the vegetable gyoza consistent in shape and weight; 500-tonne monthly output keeps supermarket programmes well-stocked.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: Is it fully plant-based?
A: The lead ingredients are mixed vegetables seasoned in a clean Japanese style; the profile is light and fresh. Whether or not the formula contains egg or dairy is shown on the package ingredient list.
Q: Will the vegetable filling fall apart?
A: No. The vegetable-protein blend is hydrated and bound through a controlled process so the filling stays plump and intact after pan-frying.
Q: How do I serve it to keep the meal light?
A: Pan-fry with a thin layer of oil or steam it straight through; serve with rice vinegar or a Japanese dipping sauce for a low-fuss, low-fat bite of Japanese Vegetable Dumplings.
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