Dough for Gedza 300 gr
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About the product
The ideal dough for gyoza should be thinly rolled and made according to the original recipe. Unleavened dense elastic dough, which is rolled out very thinly. It is used to make Japanese gyoza dumplings, which are stuffed with minced meat, vegetables or seafood. Compared to the dough for ordinary dumplings, it is denser because it contains less water. Japanese gyoza dumplings are made from thin dough and eaten as an accompaniment to traditional spicy soups or as a meal on their own.
Ingredients: wheat flour, water, soybean oil, soy protein, corn starch.
Storage conditions: at -18 °C. Will not re-freeze. After opening the package, store the product at a temperature from 0 °C to +4 °C for no more than 48 hours.
Shelf life: 24 months.
Country of manufacture: Singapore.
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