50 pcs • Net Weight: 72 oz. (4 lb. 8 oz.) 2046 g.
INGREDIENTS FOR DOUGH:
Wheat Flour, Water, Soy Bean Oil & Salt.
INGREDIENTS FOR FILING:
Chicken, Cabbage, Soy Sauce (Water, Soy Bean, Wheat, Salt, Sodium Benzoate less than 1/10 of 1% as food preservatives), Scallion, Sherry Wine, Sesame Seed Oil, Ginger, Sugar, Monosodium Glutamate, Dark Soy Sauce (Water, Rice, Wheat, Salt, Caramel), Salt & White Pepper.
Contains Wheat & Soy Ingredients.
COOKING DIRECTIONS:
(Microware is not recommended)
Boiling Method:
Heat water until boiling, then put dumplings into boiling water at medium heat for 12-15 minutes or until dunmplings float to the top of the boiling water. The internal temperature of 165F is reached as measured by the use of a food thermometer.
Serve with desired condiments.
Pan Fry Method:
Add two teaspoons of cooking oil to medium heated frying pan. Place dumplings in frying pan and heat until bottom of dumplings are brown for about 2 to 3 minutes. Add just enough cold water to immerse half of the dumpling. Cover the pan and put on medium heat until the water is evaporated. It will take about 7 to 10 minutes to evaporate or just pour away the water. Heat until the internal temperature of 165F is reached as measured by the use of a food thermometer and the water is completely dried. Place in dish, and serve with desired condiments: (Mix: Soy Sauce, Vinegar, Chili Oil, Sugar and Oil-Sauteed-Scallion together).
Mmmmm delicious.
Steam Cooker Mehtod:
Add enough water in steamer. Heat water until boiling, then place dumplings in steamer then place dumplings in steamer until the internal temperature of 165F is reached as measured by the use of a food thermometer (12-15 minutes).
