Flavor:
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To prepare sauce: Remove sauce packet; place in warm water to thaw.
Pan-Fry (Recommended)
- Add 1 tbsp oil to a non-stick pan and coat evenly.
- Place frozen potstickers flat, bottom-side down, leaving space between each.
- Add water (see chart). Turn heat to medium, bring to a boil, cover, and simmer on medium heat for 6 minutes.
- Uncover. Do not move potstickers. Continue heating until water evaporates and bottoms are lightly browned. Enjoy.
| Skillet size | Water |
|---|---|
| 8-inch | 1/2 cup |
| 10-inch | 2/3 cup |
| 12-inch | 1 cup |
Boil & Brown (Traditional)
- Fill pot with water and bring to a boil.
- Add frozen potstickers; boil 6 minutes. Drain. Brown in a non-stick skillet if desired.
Microwave
- Place frozen potstickers in a microwave-safe dish and cover with hot water.
- Microwave on HIGH for 4 to 5 minutes. Drain.
- Brown in a skillet if desired.
Appliances vary. Adjustments may be necessary. Heat thoroughly to an internal temperature of 165 F. Keep frozen until ready to use.
POTSTICKERS: Wheat flour, water, cabbage, water chestnuts, mung bean vermicelli (green mung beans, water), edamame soybeans, broccoli, portabella mushrooms, carrots, onions, contains less than 2% of: sesame oil, soybean oil, cornstarch, soy sauce (water, wheat, soybeans, salt, alcohol [to retain freshness]), garlic, modified food starch, sugar, salt, sweet cooking rice wine (water, mirin [water, rice, alcohol, salt, enzyme, koji (Aspergillus oryzae)], dextrose, corn syrup solids, lactic acid, succinic acid), ginger, flavor enhancer (yeast, yeast extract), spice.
SAUCE: Soy sauce (water, hydrolyzed soy protein, salt, molasses, caramel color), sugar, vinegar, chili sauce (jalapeño puree, chili flake, crushed garlic), vegetable oil (contains one or more of the following: canola oil, corn oil, cottonseed oil, and soybean oil), sugar, vinegar, modified food starch, cottonseed oil, sesame seed oil, sodium benzoate as a preservative.
CONTAINS: Wheat, soy, sesame.
