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Synear Scallop Pork Shrimp Asian Style Dumpling
Synear Scallop Pork Shrimp Asian Style Dumpling
360 g
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About
Ingredients
Enriched Bleached Wheat Flour [Bleached Wheat Flour, Niacin, Iron (Reduced), Thiamine Mononitrate, Riboflavin, Folic Acid], Shrimp; (Shrimp, Water, Salt, Sodium Tripolyphosphate), Water, Pork, Cabbage, Scallops (Scallops, Water, Sodium Tripolyphosphate), Modified Tapioca Starch, Onion, Dried Shrimp (Shrimp, Salt), Soy Sauce (Water, Salt, Soybeans, Sugar, Wheat Flour, Sodium Benzoate (as a Preservative), Disodium 5'-Inosinate and Disodium 5'-Guanylate (as a Flavor Enhancer)) Salt, Tapioca Starch, Ginger, Monosodium Glutamate, Mushroom Soy Sauce [Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Caramel Color, Sugar, Natural and Artificial Mushroom Flavor (Natural Flavoring, Artificial Flavoring, Salt, Disodium 5'-Inosinate and Disodium 5'-Guanylate), Disodium 5'-Inosinate and Disodium 5'-Guanylate (as a Flavor Enhance), Sodium Benzoate (as a Preservative)], Peanut Oil, Spices, Flavor Enhancer (Disodium 5'- Inosinate, Disodium 5'- Guanylate), Yeast Extract.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Cook thoroughly. Cooking Instruction: Cook to the internal temperature of 165 degrees F. Boling: 1. Put the frozen dumplings into boiling water. Then stir the dumplings slowly with spoon to prevent them from sticking to the bottom of the pot. 2. Cover and continue to cook with high heat for about 4 minutes. When dumplings float up, turn to medium heat. 3. Uncover and boil for another 3-4 minutes then serve. Steaming: 1. Place the frozen dumplings in the food steamer after water boils. (Keep dumplings separate to avoid from sticking together.) 2. Cover and steam dumplings for 10 minutes. Pan frying: 1. Brush a layer of cooking oil in a frying pan. Place the frozen dumplings on the pan flat side down. 2. Frying about 1 minute with medium. 3. Pour water which can cover about 1/3 of dumplings into the pan then cover. Turn to high heat and heat about 4-6 minutes. Uncover and reduce to medium heat and continue heat until all the water has evaporated. 4. Heat until bottom side is golden brown.
Keep frozen.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 4.5g7%
- Saturated Fat 1.5g8%
- Cholesterol 35mg12%
- Sodium 370mg15%
- Total Carbohydrate 19g6%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 8g
Ingredients
Enriched Bleached Wheat Flour [Bleached Wheat Flour, Niacin, Iron (Reduced), Thiamine Mononitrate, Riboflavin, Folic Acid], Shrimp; (Shrimp, Water, Salt, Sodium Tripolyphosphate), Water, Pork, Cabbage, Scallops (Scallops, Water, Sodium Tripolyphosphate), Modified Tapioca Starch, Onion, Dried Shrimp (Shrimp, Salt), Soy Sauce (Water, Salt, Soybeans, Sugar, Wheat Flour, Sodium Benzoate (as a Preservative), Disodium 5'-Inosinate and Disodium 5'-Guanylate (as a Flavor Enhancer)) Salt, Tapioca Starch, Ginger, Monosodium Glutamate, Mushroom Soy Sauce [Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Caramel Color, Sugar, Natural and Artificial Mushroom Flavor (Natural Flavoring, Artificial Flavoring, Salt, Disodium 5'-Inosinate and Disodium 5'-Guanylate), Disodium 5'-Inosinate and Disodium 5'-Guanylate (as a Flavor Enhance), Sodium Benzoate (as a Preservative)], Peanut Oil, Spices, Flavor Enhancer (Disodium 5'- Inosinate, Disodium 5'- Guanylate), Yeast Extract.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Cook thoroughly. Cooking Instruction: Cook to the internal temperature of 165 degrees F. Boling: 1. Put the frozen dumplings into boiling water. Then stir the dumplings slowly with spoon to prevent them from sticking to the bottom of the pot. 2. Cover and continue to cook with high heat for about 4 minutes. When dumplings float up, turn to medium heat. 3. Uncover and boil for another 3-4 minutes then serve. Steaming: 1. Place the frozen dumplings in the food steamer after water boils. (Keep dumplings separate to avoid from sticking together.) 2. Cover and steam dumplings for 10 minutes. Pan frying: 1. Brush a layer of cooking oil in a frying pan. Place the frozen dumplings on the pan flat side down. 2. Frying about 1 minute with medium. 3. Pour water which can cover about 1/3 of dumplings into the pan then cover. Turn to high heat and heat about 4-6 minutes. Uncover and reduce to medium heat and continue heat until all the water has evaporated. 4. Heat until bottom side is golden brown.
Keep frozen.
Common questions
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