Ingredients: Fillings: Cabbage, Pork, Onion, Soy Sauce (Water, Soybeans, Wheat, Salt), Sesame Seed Oil, Salt, Garlic, Sugar, Monosodium Glutamate, Spices. Wrapper: Unbleached Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Corn Starch, Salt, Soy Bean Oil Contains: Wheat, Soybeans, Sesame, Corn

Ingredients: Fillings: Cabbage, Pork, Onion, Soy Sauce (Water, Soybeans, Wheat, Salt), Sesame Seed Oil, Salt, Garlic, Sugar, Monosodium Glutamate, Spices. Wrapper: Unbleached Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Corn Starch, Salt, Soy Bean Oil Contains: Wheat, Soybeans, Sesame, Corn

Directions for use: Preparation of Vegetable & Pork Potstickers: 1. Pan Frying (use non-stick pans only): a. Put approximately 1 1/2 tablespoon of vegetable oil into a frying pan. Heat frying pan with medium heat. Place the frozen potstickers in the frying pan. Cook until the bottom of the potstickers are slightly Brown. b. Add cold water into the frying pan and cook in high heat. c. Turn to medium heat when most of the water has evaporated. Continue to cook until all the water has evaporated and the bottom of the potstickers are golden brown. 2. Boiling: a. Boil a pot of water. Place the frozen potstickers in the boiling water (the potstickers do not need to be defrosted). Stir the potstickers slowly to prevent them from sticking to the pot. b. Boil with the high heat until the potstickers float to the surface. Turn to medium heat and cook for another 4-5 minutes until potstickers are done. 3. Steaming: a. Boil water in steam cooker. Line the steamer with cabbage or lettuce leaves. Place the frozen potstickers in the steamer on top of the leaves. b. Cover the steamer and cook approximately 15 minutes until potstickers are done. 4. Deep Frying: Preheat oil to 350 degrees F, place 10 potstickers in the heated oil, and cook for 4-5 minutes until potstickers turn Golden Brown. 5. Microwave Heating: Cover 10 potstickers loosely with wet paper towel and heat on high for 2 minutes. Turn the potstickers over and reheat for another 2 minutes. Potstickers will be heated through but not browned. Keep frozen. For best taste, please consume this product shortly after purchase. Storage recommendation: Keep frozen.

Directions for use: Preparation of Vegetable & Pork Potstickers: 1. Pan Frying (use non-stick pans only): a. Put approximately 1 1/2 tablespoon of vegetable oil into a frying pan. Heat frying pan with medium heat. Place the frozen potstickers in the frying pan. Cook until the bottom of the potstickers are slightly Brown. b. Add cold water into the frying pan and cook in high heat. c. Turn to medium heat when most of the water has evaporated. Continue to cook until all the water has evaporated and the bottom of the potstickers are golden brown. 2. Boiling: a. Boil a pot of water. Place the frozen potstickers in the boiling water (the potstickers do not need to be defrosted). Stir the potstickers slowly to prevent them from sticking to the pot. b. Boil with the high heat until the potstickers float to the surface. Turn to medium heat and cook for another 4-5 minutes until potstickers are done. 3. Steaming: a. Boil water in steam cooker. Line the steamer with cabbage or lettuce leaves. Place the frozen potstickers in the steamer on top of the leaves. b. Cover the steamer and cook approximately 15 minutes until potstickers are done. 4. Deep Frying: Preheat oil to 350 degrees F, place 10 potstickers in the heated oil, and cook for 4-5 minutes until potstickers turn Golden Brown. 5. Microwave Heating: Cover 10 potstickers loosely with wet paper towel and heat on high for 2 minutes. Turn the potstickers over and reheat for another 2 minutes. Potstickers will be heated through but not browned. Keep frozen. For best taste, please consume this product shortly after purchase. Storage recommendation: Keep frozen.