Filling (Cabbage, Carrot, Celery, Mushroom, Bean Noodle [Potato Starch, Mung Bean Starch, Water], Soybean Oil, Oats, Contains 2% or less of each: Sea Salt, Modified Corn Starch, Sugar, Sesame Oil, Soy Flour), Wrapper (Enriched Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid], Water, Sea Salt, Modified Corn Starch).
Keep Frozen. Cook thoroughly. HOW TO HEAT: Heating times may vary depending on your equipment. Heat to 165 degrees F. Pan Fry: 1. Place ½ cup water, 1 Tbsp oil, and potstickers in a single layer in non-stick skillet. Cover; heat potstickers on MED-HIGH 6-10 min. When water has almost evaporated, reduce heat to MED. Remove cover. 2. Continue to heat 2-3 min, until potstickers are golden brown on bottom (do not turn). Steam: 1. Place potstickers in a single layer in bottom of steamer basket. 2. Bring 1-inch of water to a boil in large pot. Place steamer basket in pot; cover with tight-fitting lid. 3. Steam 6-8 min. Carefully remove lid avoiding steam. Microwave (1100 watts): 1. Place ½ cup water and potstickers seam side down in 2-quart microwave-safe container. Cover loosely. 2. Heat on HIGH 4-5 min, turning halfway through. Rest 1-2 min. 3. Carefully remove from microwave; drain. Caution: Container and contents will be HOT. Chef Tip: Serve with your favorite Asian dipping sauce.
