Chicken & Kimchi Dumplings

Filling: Chicken, Kimchi (Napa Cabbage, Radish, Water, Tapioca Syrup, Green Onion, Garlic, Red pepper powder, salt, Onion, ginger, brown rice flour), Onion, Cabbage, Textured soy flour, Tapioca starch, green onion, brown sugar, garlic, cilantro, oyster sauce [water, sugar, salt ,oyster extractives (Oyster, water, salt), Monosodium Glutamate, modified corn starch, Caramel Color], Sesame oil (Sesame oil, soybean oil), Salt, Paprika, black pepper, red pepper powder. Wrapper: Bleached Wheat flour (bleached wheat flavor, Niacin, Ascorbic acid, reduced iron, Thiamine mononitrate, Riboflavin, Enzyme, Folic acid), water, potato starch, Tapioca Starch, Wheat Gluten, Soybean oil, Xanthan gum (Water, Xanthan gum), Salt, Dough conditioner [Enriched wheat flour (wheat flour, Niacin, Reduced iron, Thiamine Mononitrate, Roboflavin, folic acid), Ascorbic Acid, Enzymes] 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.