US inspected and passed by Department of Agriculture. www.weichuanusa.com. Made in USA.

Filling: Ground Pork, Water Chestnut, Water, Carrot, Less Than 2% Of Green Onion, Sugar, Soy Sauce (water, Wheat, Soybeans, Salt, Sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Salt, Corn Starch, Monosodium Glutamate, Sesame Oil, Soybean Oil, Garlic Powder, White Pepper. Wrapper: Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Modified Potato Starch, Less Than 2% Of Wheat Gluten, Egg Yolk, Egg White, Salt, Sorbitol, Dough Conditioner (distilled Monoglycerides), Egg Shade Color (water, Propylene Glycol, Yellow #5, Yellow #6, Red #40).

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.

Cooking Instructions: Cook thoroughly to an internal temperature of 165 degrees F as measured by a food thermometer. Individual appliances vary, these instructions are guidelines only. Steamer Method: Prepare the steamer by spraying a thin coat of oil or place a large cabbage leaf on the bottom of the steamer. Place frozen Shumai in the steamer apart from one another. Steam about 10 minutes over high boiling water and then serve. Microwave Method: 1. Arrange 10 Shumai upright on a microwave-safe plate. 2. Cover with damp paper towel. 3. Microwave on high for 3-1/2 minutes. Cooking instructions developed using 1200-watt microwave. Microwave ovens vary; time may need to be adjusted. Pan-Fry Method: 1. Pour 2 teaspoons of cooking oil into a frying pan. 2. Arrange 10 Shumai upright on the frying pan. 3. Cook for 1 minute on med-high heat. 4. Add 1/3 cup of water to the pan. 5. Cover and simmer for about 9 minutes until the bottoms of dumpling are golden brown.

Cook and serve.

Keep frozen.