50 pcs • Net Weight: 72 oz. (4 lb. 8 oz.) 2048 g.
INGREDIENTS FOR DOUGH:
Wheat Flour, Water, Soy Bean Oil & Salt.
INGREDIENTS FOR FILING:
Cabbage, Shrimp, Carrot, Sesame Seed Oil, Soy Sauce (Water, Soy Bean, Wheat, Salt, Sodium Benzoate less than 1/10 of 1% as food preservatives), Vegetable Oil, Monosodium Glutamate, Sugar, Salt & Pepper.
Contains Wheat, Soy & Shrimp 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.
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 for one minute after 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 to steam for about 12-15 minutes.
