Carry Out Cuisine®
Remove paper sleeve. Cut wrapper on one end and remove soy and chili oil packets. Place tray with wrapper in microwave and heat on high for 90 seconds or until hot.*
NOTE: MICROWAVE OPERATING AT 1200 WATTS. MICROWAVES MAY VARY, ADJUST COOK TIMES TO INDIVIDUAL MICROWAVE.
Pour two tablespoons cooking oil into heated frying pan. Remove 6 potstickers from tray and place in the pan to brown slowly for about one minute at medium high heat. Then add three tablespoons water, cover and simmer for 5 to 6 minutes until the bottom of the potstickers turn brown.*
Place sufficient water in steamer, remove 6 potstickers from tray and add to steamer. Bring water to boil and steam at high heat for 8 minutes.*
IN SOUP: Boil your favorite soup and add potstickers. Cook for 2-3 minutes or until soft.*
Empty desired amount of soy sauce and hot chili oil into a souffle cup or drizzle desired amount over hot potstickers.
*Internal temperature should be 165°F for at least 15 seconds. These instructions are guidelines
only since individual cooking equipment vary in temperature.
SHUMAI: Chicken, Onion, Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water Chestnut, Potato Starch, Carrots, Water, Soy Sauce (Water, Soybean, Wheat, Salt), Salt, Ginger, Green Onion, Sugar, Sesame Oil (Sesame Seed Oil, Soybean Oil), Wine, Wheat Gluten, Garlic, and Spices. SOY VINEGAR: Soy Sauce (Water, Hydrolyzed Soy Protein, Soybeans, Wheat, Salt, Molasses, Caramel Color and Sodium Benzoate Added As A Preservative), and Vinegar. HOT CHILI OIL: Cottonseed Oil, Natural Chili Flavors and Oleoresin Paprika.
CONTAINS: WHEAT, SOY.