Vegetable & Chicken Gyoza Dumpling

Cabbage, Ground Chicken, Soybean Oil, Less than 2% of Fried Shallots (shallot, palm oil, corn starch), Sugar, Salt, Soy Sauce (water, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative), Sesame Oil, Green Onion , Egg White, Tapioca Starch, Ginger, Modified Corn Starch, Black Pepper , Disodium 5"- inosinate, Disodium 5"- guanyl

Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Water, Modified Potato Starch, Less than 2% of Soybean Oil, Tapioca Starch, Egg White, Salt, Sorbitol.

Wheat, Egg, Soy.

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

Pan Frying:

1. Add frozen dumplings into boiling water and boil for 1 minute.
2. Pour 2 tablespoons of cooking oil into a frying pan.
3. Place 12 boiled dumplings onto the pan, and cook them at medium heat for 1 minute.
4. Reduce heat to low, add 3 tablespoons of water to the pan.
5. Cover and simmer for 5 to 6 minutes until the bottom of the dumplings turn brown.

Boiling:

1. Add 25 frozen dumplings into 8 cups of boiling water
2. Cook dumplings in boiling water for 5 to 6 minutes.

Deep Frying:

1. Preheat oil to 375°F.
2. Place 12 dumplings in the heated oil and cook for 4 to 5 minutes until dumplings turn golden brown.

Steam Heating:

1. Add adequate amount of water in the steamer
2. Place frozen dumplings in the steamer and steam at medium heat for 7 to 8 minutes.

32 oz x8 bags/case

20 lb

18" x 12.5" x 7"