CP Pork and Chicken Gyoza with Suki Sauce - 370G

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CP Pork and Chicken Gyoza with Suki Sauce - 370G

Product Details

Proudly present our new CP Pork and Chicken Gyoza with Suki sauce! Delicious pork and chicken fillings wrapped in tender thin pastry sheet, with a unique spicy Thai Suki dipping sauce. An innovative recipe for one to enjoy both Thai and Chinese traditional cuisines at once.

- Suki Sauce Included

 ♦ NET WEIGHT 370 g  ♦ CALORIES (per serving) 192 Kcal


Pork and Chicken Gyoza: Wheat Flour, Pork Meat, Pork Fat, Chicken Meat, Water, Cabbage, Carrot, Baby Corn, Modified Starch, Thickening Agent (E451i), Sugar, Sesame Oil, Salt, Sesame Seed, Flavour Enhancer (E635, E640), Fructose Syrup, Red Chilli, Soybean, Stabilizer (E1400), Seaweed, Acidity Regulator (E260, E262i, E330, E500ii), Garlic, Coriander Leaf, Tomato, Hydrolyzed Soy Protein, Fermented Bean Curd, Rice Vinegar, Maltodextrin, Yeast Extract, White Pepper Powder, Palm Oil, Colouring (E160c), Anticaking Agent (E551), Edible Gum.

Suki Sauce: Water, Sugar, Fructose Syrup, Soybean, Wheat, Salt, Sesame Oil, Defatted Soybean, Corn Protein, Flavour Enhancer (E635), Garlic, Red Chilli, Sesame Seed, Coriander Leaf, Modified Stach, Tomato, Fermented Bean Curd, Rice Vinegar, Acidity Regulator (E260), Yeast Extract, White Pepper Powder, Colouring (E160c), Edible Gum.

Wheat and Soybean.

Serving Per Package
: 3
Serving Size : 122.33 g (6 pieces)


192 kcal


9.2 gram

Total Fat

8.9 gram


18.7 g


765 mg

Nurtition Information
 Per 100g
 Per Serving
Energy 156 Kcal (655 kJ) 192 Kcal (808 kJ)
Protein 7.5 g 9.2 g
Total Fat 7.2 g 8.9 g
- Saturated fat 2.3 g 2.8 g
- Trans fat 0 g 0 g
Cholesterol 20 mg 25 mg
Carbohydate 15.2 g 18.7 g
- Sugars 1.4 g 1.7 g
Dietary Fibre 2.0 g 2.5 g
Sodium 620 mg 765 mg

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Microwave from Frozen:
Place Gyoza on a microwaveable dish. Add water to reach 1/4 of the Gyoza. Cover & microwave for 2-2.30 minutes at (800 watt). Discard water after cooking.

Pan Fry:
Add 1 teaspoon of vegetable oil into a frying pan and arrange Gyoza into pan. Cook over medium heat until bottoms are golden brown. Add 1/3 cup of water into frying pan and cover for about 5 minutes. Remove cover once water has evaporated and cook until the bottoms are brown and crispy.

Deep Fry:
Deep fry Gyoza at 170°C-180°C for 2.30-3 minutes or until golden brown.

Steam Gyoza in tray at 90°C-95°C for 7-8 minutes.

Boil Gyoza in hot water or soup for 2.30-3 minutes.

Keep frozen at -18°c or below. Do not refreeze after defrosting.

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