Pork & Vegetable Bun for Pan-Fry

Pork, Napa Cabbage, Green Onion, Ginger, Water, Less than 2 % of Salt, Monosodium Glutamate, Sesame Oil.

Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Less than 2% of Lard (lard, BHT, citric acid), Baking Powder [sodium bicarbonate, sodium aluminum phosphate, hydrogenated vegetable oil (contains one or more of the following hydrogenated oils: soybean oil, palm oil, cottonseed oil), palm oil], Salt, Tapioca Starch, Sodium Metabisulfite.

Wheat.

Must be Cooked to an Internal Temperature of 165°F as Measured by Use of a Thermometer.

1. Place 1-1/2 tablespoon of cooking oil in nonstick skillet.
2. Place 12 pieces frozen buns in skillet (1/2” apart), add 1-1/2cup of water and cover. Cook for approximately 13-15 minutes, or until water is almost gone over high heat.
3. Continue to cook buns over medium for 3 minutes or until the water is completely absorbed and the bottoms are golden brown.
4. Serve buns with rice vinegar or soy sauce.
   *Individual ranges vary in power, these instructions are guidelines only.

20 oz x 12 bags / case

15.5 lb

18” x 12.5” x 7.25”