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Keep frozen. Cook thoroughly. How To Cook: Cooking times may vary depending on your equipment. Cook thoroughly to 165 F internal temperature. Pan Fry: 1. Place 1/2 cup water, 1 tablespoon vegetable oil and potstickers in a single layer in non-stick skillet. Cover; bring to a boil on MEDIUM-HIGH. Reduce heat to MEDIUM when water has almost evaporated, 5-7 minutes; uncover. 2. Continue to cook thoroughly 3-7 minutes, until potstickers are golden brown on bottom side. Do not turn. Serve with your favorite Asian dipping sauce. Steam: 1. Place potstickers in a single layer in bottom of steamer basket. 2. Heat 1 inch of water in large, heavy pan on HIGH to rapid boil. Place steamer basket in pan; cover with tight-fitting lid. 3. Steam 6-8 minutes until thoroughly cooked. Carefully remove lid avoiding steam. Serve with your favorite Asian dipping sauce. Microwave (1100 watts): 1. Place 1/2 cup water and potstickers in a microwave-safe container. Cover loosely. 2. Cook on HIGH 4-5 minutes, stirring gently halfway through. Res 1-2 minutes. 3. Carefully remove from microwave and drain. Serve with your favorite Asian dipping sauce.
Filling: Cabbage, Carrot, Celery, Bean Noodle( Potato Starch, Mung Bean Starch, Water), Shiitake Mushroom, Soybean Oil, Oats, Sea Salt, Corn Starch, Sugar, Sesame Oil). Wrapper ( Enriched Unbleached Unbromated Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid], Water, Sea Salt).
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