Authentic Japanese Style Dumplings; Thin and Crispy Wrapper; 12 Min. Pan Fry; 5 - 12 piece Trays; Keep Frozen; Total Net Weight: 50.9 oz.

Cabbage, Wheat Flour, Pork, Water, Pork Fat, Onions, Chicken Meat, Canola Oil, Garlic Chives (Nira), Contains less than 2% of each of the following: Textured Soy Protein Concentrate, Garlic, Sake (Water, Rice, Koji [Aspergillus oryzae], Salt), Seasoning (Salt, Yeast Extract, Maltodextrin), Sesame Oil, Sugar, Gelatin, Rice Flour, Chicken Broth Base (Chicken Broth, Autolyzed Yeast Extract, Chicken Fat, Modified Food Starch, Sugar, Natural Flavor), Monosodium Glutamate, Potato Starch, Soy Sauce (Water, Wheat, Soybeans, Salt, Alcohol [to retain freshness]), Soy Lecithin, Soy Flour, Ginger, Sodium Caseinate (Milk), Spice, Egg Whites (Egg Whites, Sodium Lauryl Sulfate), Disodium Inosinate, Disodium Guanylate.

To enjoy an authentic Japanese-style presentation try this! Make Gyoza with wings (Ha-ne Gyoza): Arrange the gyoza about half an inch from each other. Place a plate upside down over the pan, then invert the gyoza on the plate. Be very careful as the oil might drip from the pan while you flip. Pan-Fry Heating Directions: 1. For Sauce: Remove sauce packets(s) and place in warm water to thaw. 2. Do not add oil. Without adding cooking oil, place twelve pieces of gyoza on a pan flat side down. 3. Heat on medium-high. 4. About 7 min. Slowly pour 3 oz. of water into the pan. Cover and heat for about 7 min. 5. Uncover and continue to pan-fry the bottom side only until golden grown and all the water has evaporated. 6. Turn off heat, serve and enjoy crispy & juicy gyoza! Tip: Depending on the type or condition of your pan, lightly coat / spray the pan with cooking oil before step 2. In step 6, turn off heat, leave the gyoza in the pan for 3 minutes before serving. Keep frozen.