PRAWN AND MANGETOUT GYOZA (STEAMED DUMPLINGS) WITH A PONZU DIP. GYOZA INGREDIENTS : TIGER PRAWNS 37%, SUI MAI PASTRY 36%, CABBAGE, MANDETOUT 5%, ONIONS, CHINESE CHIVES, GINGER, WHITE WINE, SWEET CHILLIES, SALT, SESAME OIL, SUGAR, SOYA SAUCE, GROUND BLACK PEPPER. GYOZA IS STEAMED AT 100 DEGREES C FOR 210 SECONDS, THEN HOTPLATED FOR A BROWN EFFECT ON ONE SIDE BEFORE FREEZING.

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 GIR 3B HAS BEEN USED TO IDENTIFY THE GYOZA AS THE ESSENTIAL CHARACTER. GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING. 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 CODE1902201090: OTHER THAN DRIED NOODLES ALSO CLASSIFIED IN ACCORDANCE WITH: CHAPTER 21, NOTE 1(E) CHAPTER 19, NOTE 1(A) WCO AMENDMENT TO THE COMPENDIUM OF CLASSIFICATION OPINIONS TAKEN AT THE 49TH SESSION IN MARCH 2012 RELATING TO HEADING 1902.20