Vegetable Gyoza Dumpling

Spinach, Carrots, Cabbage, Corn, Water Chestnut, Soaked Vermicelli (water, sweet potato starch), Soaked Mushroom (water, mushroom, sulfites), Soybean Oil, Sesame Oil, Less than 2% of Salt, Textured Soy Flour, Ginger, Modified Corn Starch, Disodium 5’-inosinate, Disodium 5’-guanylate, Soy Sauce (water, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative), White Pepper, Water.

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

Pan Frying:

1. Add about 1 tablespoon of cooking oil to a non-stick skillet.
2. Place 12 frozen dumplings bottom side down into the pan and cook them at medium heat.
3. Add 3 tablespoons of water to the pan, cover and simmer on medium heat for 7 minutes or the bottom of the dumplings turn golden brown.

1. Add 12 frozen dumplings into 8 cup of boiling water and stir.
2. Cover and simmer on medium heat for 6 minutes.
3. Remove the dumplings and serve

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