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Pan Fried Dumplings
Used the tradition procedure to make the dough with boiling water. We used fresh pork leg meat is selected to ensure freshness and juiciness. The complex production process ensures the original taste of Shanghai pot stickers.
Ingredients:
Pork 55%, Flour, Egg, Corn Starch, Shallot, Ginger, Salt, Sugar, Sesame oil. Contain: Egg, Gluten, Sesame, Corn, Soy
N.W: 240G + 10g（8 pcs）
Storage Instruction: Keep frozen -18℃
Nutrition Information
| ≈ 30g/pcs | / 100g |
|---|---|
| Energy | 1228kJ |
| Protein (Kjeldahl) | 10.8g |
| Total Fat | 14.8g |
| Monounsaturated Fatty Acids | 7.1g |
| Polyunsaturated Fatty Acids | 2.2g |
| Saturated Fatty Acid | 5.5g |
| Trans Fatty Acids | < 0.1g |
| Carbohydrates | 29.2g |
| Total sugars | 3.6g |
| Sodium | 330mg |
| Moisture (Air drying) | 43.9g |
| Ash | 1.3g |
Cooking Methods
1. No need to defrost
2. Put a little oil into the pan
3. Put the frozen dumplings in the pan, and ideally fill the pan full with dumplings
4. Add warm water up to 2/5 the height of the dumplings
5. Cover the lid, cook with high heat until the water boils, then turn to medium heat, cook about 10 minutes until the water boils off, and the bottom of the dumplings becomes golden brown.
