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❄️日本 大阪王將羽根餃子 Japan Osaka Ohsho Gyoza

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+ 每包12隻 314g per pack of 12 只需一個煎鍋，就可以輕鬆完成這些像帶著翅膀的餃子！不需加油加水，薄薄一層底是用特製雞湯調味，加上多汁的餃子，煎脆後又香又好吃。放入嘴裡的那一刻真的很酥脆！ 製作羽根餃子步驟： 1. 將餃子從冰箱取出直接放煎鍋中，放置好次序，不要加油或水，中火冚蓋煎約3-5分鐘 2. 開蓋後再煎至餃子底部變金黃色和乾身，熄火 3. 將碟反轉放餃子面，緊扼煎鍋和按著碟的底部，反轉過來就能將所有餃子完整上碟 成份： 餃子皮 — 小麥粉、植物油、米粉、澱粉、食用油、清湯（鶏 / 豚）、大豆粉、鹽、醬油 野菜（椰菜 / 蒜頭）、鶏肉、豚肉、豚脂、大豆蛋白、醬油、麻油、生姜、調味料、糖、豬肉湯、麵包糠、鹽、黑椒、加工澱粉、調味料、酒精、酸度調節劑、木糖醇、海藻酸酯、黃原膠、乳化劑、沾醬（釀造酢 / 醬油 / 水解蛋白 / 液糖 / 鹽 / 辛味油 / 魚醬 / 唐辛子 / 焦糖色素 / 黃原膠 / 香辛料 / 紅椒色素） Osaka Ohsho meat dumplings are delightfully pan-fried – lovely thin crispy outer layer with skin made with Japanese flour. The inner filling with pork, cabbage and garlic, is moist and juicy. One can easily finish half a dozen of these light-weight dumplings effortlessly! Steps to cook Osaka ohsho gyoza: 1. Put gyoza on frying pan straight from the freezer, cover the pan, fry medium heat for 3-5 mins 2. Open lid, pan fry further until dumpling colour becomes golden colour 3. To display dumplings nicely - Flip over a clean plate and place on the dumplings, hold tight to the pan and the plate, turn them over together quickly Ingredients: Dumpling skin — wheat flour, vegetable oil, rice flour, starch, oil, broth (chicken / pork), soy flour, salt, soy sauce Vegetable (cabbage / garlic), chicken, pork, pork fat, soy protein, soy sauce, sesame oil, ginger, seasoning, sugar, pork broth, bread crumb, salt, black pepper, modified starch, seasoning, alcohol, acidity regulator, xylose, alginic acid, xanthan gum, emulsifier, tare sauce (vinegar / soy sauce / hydrolysed protein / syrup / salt / chilli oil / fish paste / sweet chilli / caramel colouring / xanthan gum / spices / paprika colouring)

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