Pork Leek Dumplings

FILLING:
Pork, Leek, Peppercorn Water (Water, Black Pepper), Soy Flour, Cabbage, Sesame Oil (Sesame Oil, Soybean Oil), Chicken Broth [Water, Chicken Meat Including Chicken Juices, Sea Salt, Chicken Fat, Vegetable Extract (Potato, Carrot, Onion), Yeast Extract, Natural Flavors, Turmeric], Soy Sauce (Water, Soybean, Wheat, Salt), Ginger, Oyster Sauce (Water, Sugar, Salt, Oyster Extract, Monosodium Glutamate, Modified Corn Starch, Wheat Flour, Caramel Color), Sugar, Chicken Powder (Monosodium Glutamate, Salt, Chicken Meat, Sugar, Maltodextrin, Chicken Fat, Disodium 5'-Inosinate, Disodium 5'-Guanylate, Onion Powder, Natural Flavors, Tricalcium Phosphate), Salt, Black Pepper.

WRAPPER:
Enriched Wheat Flour, Water, Tapioca Starch, Xanthan Gum, Soybean Oil, Modified Potato Starch, Salt, Wheat Gluten, Dough Conditioner (Enriched Wheat Flour, Ascorbic Acid, Pentosanase).

CONTAINS:
Wheat, Soy, Sesame.

• Microwave
  Completely Submerge 5 dumplings in water with a microwavable dish. Heat on high for 4 minutes (110Watts) or until potstickers are heated thoroughly. Drain water (CAUTION: The water in the dish will be hot). Serve or brown the bottoms in a pan.
  
• Boil
  Use a large uncovered pot with enough water to let the dumplings swim freely. Carefully place the 5 frozen dumplings into the boiling water once the water is brought back to boil then turn the heat to medium for 4 minutes, stirring occasionally. Drain carefully and serve or brown the bottoms in a pan.
  
• Pan Fry
  Place 1/3 cup of water in a 12-inch non-stick frying pan then place 2 tablespoons of cooking oil into the water. Place the 5 potstickers into the frying pan and cover. Apply medium heat to the pan for 5 minutes. Lift the pan to allow water to evaporate
  
• Electric Pressure Cooker
  Add one cup to the pot liner. Using an appropriate steaming rack, lay frozen dumplings onto the rack so they do not touch each other. Place and lock cover then set to Steam/ Vegetable setting under low pressure. Set a timer for 3-4 minutes. Do a fast pressure release before opening. Drain and serve as is or brown the bottoms in a pan.