PASTRY PARCELS FILLED WITH PRAWNS AND VEGETABLES SERVED WITH A SOY, RICE WINE AND LIME DIP. FILLING INGREDIENTS: PRAWNS, CABBAGE, MANGETOUT, ONIONS, CHIVES, GINGER, WHITE WINE, CHILLIES, SALT, SESAME OIL, SUGAR, SOY SAUCE, PEPPER. PASTRY INGREDIENTS: WHEATFLOUR, WATER, SUNFLOWER OIL, CHILLIES, SALT, SUGAR. DIP INGREDIENTS: SEAWEED, SOY SAUCE, RICE WINE, SUGAR, LIME JUICE, RICE VINEGAR, CORNFLOUR, SALT. GYOZAS HAVE BEEN STEAM COOKED FOR 2 MIN AT 72 DEGREES CENTIGRADE AND THEN FROZEN AND PACKAGED IN A POLYETHYLENE TEREPHTHALATE (PET) HEAT SEALED TRAY

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIR)S GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1902; PASTA, WHETHER OR NOT COOKED OR STUFFED (WITH MEAT OR OTHER SUBSTANCES) OR OTHERWISE PREPARED, SUCH AS SPAGHETTI, MACARONI, NOODLES, LASAGNE, GNOCCHI, RAVIOLI, CANNELLONI; COUSCOUS, WHETHER OR NOT PREPARED GIR 3B HAS BEEN USED TO IDENTIFY THE GYOZA AS THE ESSENTIAL CHARACTER. GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING AS A PLASTICE HEAT SEALED TRAY. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 190220: STUFFED PASTA, WHETHER OR NOT COOKED OR OTHERWISE PREPARED CN CODE 19022010: CONTAINING MORE THAN 20% BY WEIGHT OF FISH, CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES TARIC CODE 1902201099: OTHER THAN CONTAINING RICE; OTHER THAN ELSWHERE SPECIFIED IN THIS SUBHEADING ALSO CLASSIFIED IN ACCORDANCE WITH: CHAPTER 19 NOTE 1(A) REFERS HSEN TO 1902 PARAGRAPH 5 EU WITHDRAWAL OF SUSPENSION FOR 'SHRIMP SNACKS WRAPPED IN DOUGH' REF ARES(2019)7018736-13/11/2019 WCO TO HEADING 190220