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Cooking Instructions Instructions: For guidance only, cooking appliances will vary. Please ensure stuffed pan cakes are cooked until piping hot. Do not re-heat once cooked. Oven cook Instructions: 1. Pre-heat oven to 180degC fan. 2. Place pan'cakes on a baking tray lined with baking parchment. 3. Lightly brush the pan'cakes with 1/2 tsp oil. 4. Place in the centre of the oven & cook for 10 mins. Shallow Fry Instructions: 1. Pre-heat 1 tsp of oil in a medium sized pan on a medium-high heat. 2. Add stuffed pan'cakes, cover with lid & cook for 8 mins. Flip during cooking. 3. Cook until golden brown.
Water, Wheat Flour, Chive (7%), Textured Soya Protein (7%), Spring Onion (7%), White Cabbage (7%), Sweet Potato Starch Noodles, Carrot (6%), Salted Napa Cabbage (3.5%) (Napa Cabbage, Water, Salt), Onion (3.5%), Gochujang (Fermented Rice Paste [Rice, Water, Salt], Glucose Syrup, Chilli Powder, Water, Fermented Soybean Paste [Water, Soya Beans, Salt], Alcohol, Salt, Wheat Gluten, Soy Seasoning [Water, Salt, Soya Beans, Wheat Gluten, Alcohol, Yeast Extract, Maltodextrin], Garlic Juice Concentrate), Garlic, Vegetable Seasoning Oil ( Soya Bean Oil, Onion, Garlic, Dried Onion, Spring Onion, Yeast Extract, Glucose), Rice Flour, Sugar, Salt, Soy Sauce (Water, Soya Beans, Wheat , Salt, Alcohol), Cayenne Pepper, Soy Seasoning (Water, Salt, Soya Beans, Wheat Gluten, Maltodextrin, Yeast Extract, Dextrin, Distilled Malt Vinegar ( Barley )), Black Pepper, Turmeric
Keep frozen -18degC. If thawed, keep refrigerated and use within 24 hours. Do not re-freeze.
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