Vegetable & Chicken Gyoza Dumpling

Weichuan USA Wangfujing potsticker, no added MSG and preservatives, thick skin noodles, after boiling, the bottom is golden crisp, the filling is juicy and full, making people move. In addition to pork and chicken pot stickers, in addition to the requirements of the vast number of consumers, the introduction of "chicken pork" taste is available. The fragrant leeks are served with a selection of finest pork and fresh cabbage, followed by a variety of seasonings, which are not only delicious, but also crispy and delicious.

Item #: 1-72268

Filling Cabbage, Ground Chicken, Less than 2% of Soybean Oil, Fried Shallot (shallot, palm oil, corn starch), Sugar, Salt, Soy Sauce (water, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative), Sesame Oil, Green Onion , Egg White, Tapioca Starch, Ginger, Modified Corn Starch, Black Pepper, Disodium 5"-inosidate, Disodium 5"-guanyl
Wrapper Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), Water, Modified Potato Starch, Less than 2% of Soybean Oil, Tapioca Starch, Egg White, Salt, Sorbitol.
Contains Wheat, Egg, Soy.
Must be Cooked to an Internal Temperature of 165°F as Measured by Use of a Thermometer

Pan Frying:

  1. Add frozen dumplings into boiling water and boil for 1 minute.
  2. Pour 2 tablespoons of cooking oil into a frying pan.
  3. Place 12 boiled dumplings onto the pan, and cook them at medium heat for 1 minute.
  4. Reduce heat to low, add 3 tablespoons of water to the pan.
  5. Cover and simmer for 5 to 6 minutes until the bottom of the dumplings turn brown.
Boiling:
  1. Add 25 frozen dumplings into 8 cup of boiling water
  2. Cook dumplings in boiling water for 5 to 6 minutes.
Deep Frying:
  1. Preheat oil to 375°F.
  2. Place 12 dumplings in the heated oil and cook for 4 to 5 minutes until dumplings turn golden brown.
Pack 32 oz x 4 bags / case
Net Weight per case 10 lb
Case Dimensions 16"x12"x
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