1. What is the percentage ratio of lean meat to fat in the pork of the Pork Gyoza? How is the pork prepared?

 

The lean to fat ratio on our gyoza pork is 80% to 20%. The pork is prepared by simmering it in its own juices. 

 

2. To retain its natural flavoring and ensure quick and safe preparation by the restaurant, what 2 steps are taken when PREPARING the pork gyoza? 

 

The pork gyoza are steamed until fully cooked and then individually quick frozen. 

 

3. What are the 2 different pack styles for the Pork Gyoza?

 

  1. Tray Pack Style

    • 12 pieces per tray

    • 16 trays per case

    • 7.6 lbs. per case

  2. Bulk Pack Style

    • 1.89 lbs per bag

    • 46-49 pieces per bag

    • 4 bags per case

    • 7.6 lbs. per case

 

4. What are 3 differences between Japanese gyoza and Chinese pot stickers?

 
 
 

  1. Size

    • Gyoza are smaller than pot stickers. 

  2. Skin

    • Pot sticker skin is thicker, doughier and has crimped edges.

    • Gyoza skin is whiter, thinner, and pointed at the ends. 

  3. Filling

    • Gyoza filling includes vegetables, is spread throughout the dumpling, and has a ginger flavor profile. 

    • Pot sticker filling is meatier, chunkier, and placed in the center of the wrapper. This gives the dumpling a fatter look. Although the filling is usually only pork of beef, sometimes vegetarian options are available. 

 

5. Diners today are looking for tasty and healthy choices at the restaurants they patronize. What are 4 selling points you can tell your customers that underscore the healthy qualities of Passport Cuisine® Pork & Vegetable Gyoza. 

 

  1. Fresh ingredients are used

  2. No MSG is added

  3. No artificial flavors are added

  4. Made with unbleached flour

 

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