Vegetable & Chicken Potsticker 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 #: 1-72286

Filling Cabbage, Chicken, Water, Green Onion, Ginger, Less than 2% of Egg White, Salt, Corn Starch, Sesame Oil, Soy Sauce (water, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative), Sodium Tripolyphosphate, White Pepper, Disodium 5"-inosinate, Disodium 5"-guanyl

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 potstickers into boiling water and boil fro 1 minute.
  2. Pour 2 tablespoons of cooking oil into a frying pan.
  3. Place 12 boiled potstickers 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 potstickers turn golden brown.
Deep Frying:
  1. Preheat oil to 375°F
  2. Place 12 frozen potstickers into the fryer and cook for about 7 minutes until golden brown.
  3. Remove the dumplings and serve
  1. Put 6 frozen potsticker in steamer.
  2. Add 1/2 of water and steam for 9 to 10 minutes.


Pack 32 oz x 8 bags / case
Net Weight per case 20 lb
Case Dimensions

18" x 12.625" x 7"