Pork Potstickers

Authentic pork and vegetable crescent-shaped dumplings
seasoned with ginger, garlic and soy sauce.

Preparation

PAN FRY (PREFERRED METHOD)

1. Preheat 2 tablespoons of vegetable oil in a skillet or wok on MEDIUM HIGH for 1 minute.
2. Place frozen potstickers in a skillet or wok, and heat on MEDIUM HIGH for 4 minutes or until skins turn lightly brown.
3. Reduce heat to MEDIUM. Carefully add 4 tablespoons of water to skillet or wok, cover and steam potstickers for 5 minutes or until water has evaporated and potstickers begin to brown*.
CAUTION: COVER IMMEDIATELY WHEN ADDING WATER TO AVOID BURNS FROM SPLATTER.
4. Serve immediately with dipping sauce.

STEAM

1. Place frozen potstickers in a steamer.
2. Steam for 7-10 minutes or until potstickers are hot*.
3. Serve immediately with dipping sauce.

MICROWAVE

1. Place potstickers in a microwave safe container.
2. Cover with plastic wrap and puncture 5 small holes to vent steam.
3. Heat on HIGH for 3 minutes or until hot*.
4. Serve immediately with dipping sauce.

 

NOTE: MICROWAVE OPERATING AT 1200 WATTS. MICROWAVES MAY VARY. ADJUST COOK TIMES TO INDIVIDUAL MICROWAVE.

SOY VINEGAR and HOT CHILI OIL SAUCES

Place packets of sauce in a bowl with warm water to thaw.

*Internal temperature should be 165°F for at least 15 seconds. These instructions are guidelines
only since individual cooking equipment vary in temperature.

Ingredients

POTSTICKERS: CABBAGE, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PORK, WATER, ONION, MODIFIED TAPIOCA STARCH, SOY SAUCE (WATER, SOYBEAN, WHEAT, SALT), SALT, SOYBEAN OIL, GARLIC, CORN STARCH, PALM OIL, SESAME OIL, SUGAR, GINGER, AND SPICES. PONZU SAUCE: WATER, SOY SAUCE (WATER, WHEAT, SOYBEAN, SALT, VINEGAR), SUGAR, DISTILLED VINEGAR, LEMON JUICE CONCENTRATE, XANTHAN GUM, YEAST EXTRACT, NATURAL FLAVORS.

 

CONTAINS: WHEAT, SOY.