Home » Brands » Hon’s » Potstickers » Vegetable Potstickers
INTRODUCTION
Wholesome potstickers filled with a medley of fresh vegetables. A tasty vegetarian option with a satisfying blend of textures.
INGREDIENTS
Ingredients: Filling: Cabbage, Water, Carrot, Canola oil, Shiitake mushroom, Bamboo shoot, Tapioca starch, Sesame oil, Sesame seed, Salt, Modified potato starch, Sugar, Modified cellulose, Corn starch, Spices. Wrapper:Â Enriched wheat flour, Water, Tapioca starch, Modified potato starch, Canola oil. Dipping Sauce: Water, Soy sauce (water, salt, soybeans, wheat, sugar, seasoning, licorice extract), Rice vinegar, Sugar, Ginger, Sodium benzoate, Spices.
Contains: Wheat, Sesame, Soy.
STORAGE / SHELF LIFE
Freezer / 360 days
PREPARATION / COOKING
*Do Not Defrost
- Pan-Frying:
- Heat a non-stick skillet over medium-high heat and add a tablespoon of vegetable oil.
- Once the oil is hot, place the potstickers in the skillet, flat side down, making sure they are not touching each other.
- Cook for 2-3 minutes, or until the bottoms are golden brown.
- Carefully pour in about 1/4 cup of water (enough to cover the bottom of the skillet) and immediately cover with a lid.
- Reduce the heat to medium-low and let the potstickers steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
- Remove the lid and continue cooking until the water evaporates and the bottoms are crispy again.
- Serve hot with dipping sauce.
- Steaming:
- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Arrange the potstickers in the steamer basket, making sure they are not touching each other.
- Bring water to a boil in a pot large enough to fit the steamer basket.
- Once the water is boiling, place the steamer basket on top of the pot, making sure it doesn't touch the water.
- Cover the pot with a lid and steam the potstickers for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
- Carefully remove the steamer basket from the pot and transfer the potstickers to a serving plate.
- Serve hot with dipping sauce.
- Boiling:
- Bring a large pot of water to a boil.
- Carefully drop the potstickers into the boiling water, making sure they are not overcrowded.
- Stir gently to prevent sticking.
- Boil the potstickers for 4-5 minutes, or until they float to the surface and the wrappers are translucent.
- Use a slotted spoon to remove the potstickers from the water and transfer them to a serving plate.
- Serve hot with dipping sauce.
- Deep Frying:
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully add the potstickers to the hot oil in batches, making sure not to overcrowd the fryer.
- Fry the potstickers for 3-4 minutes, or until they are golden brown and crispy.
- Use a slotted spoon to remove the potstickers from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Serve hot with dipping sauce.