Korean 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 #: 1-72275

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"- inosinate, 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 about 1 tablespoon of cooking oil to a non-stick skillet.
  2. Place 12 frozen dumplings bottom side down into the pan and cook them at medium heat.
  3. Add 3 tablespoons of water to the pan, cover and simmer on medium heat for 7 minutes or the bottom of the dumplings turn golden brown.
Boiling:
  1. Add 12 frozen dumplings into 8 cup of boiling water and stir.
  2. Cover and simmer on medium heat for 6 minutes.
  3. Remove the dumplings and serve
Deep Frying:
  1. Preheat fryer's oil to 375°F.
  2. Place 12 dumplings in the heated oil and cook for 4 to 5 minutes until dumplings turn golden brown.

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Pack 32 oz x8 bags/case
Net Weight per case 20 lb
Case Dimensions 18 3/8"x 12 7/8"
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