Delectable potstickers featuring succulent shrimp filling. Pan-fry to perfection for a delightful crispy exterior complementing the tender shrimp inside.

Ingredients: Filling: Shrimp (salt, sodium tripolyphosphate), Cabbage, Canola oil, Onion, Ginger, Garlic, Green onion,  Oyster flavored sauce (water, sugar, salt, oyster extractives, modified corn starch, caramel colour), Sesame oil, Water, Modified potato starch, Chives, Modified cellulose, Soy sauce (water, soy bean, salt, wheat flour, potassium sorbate), Yeast extract (yeast extract, maltodextrin, high oleic sunflower oil), Salt, Sugar, Ground sesame, Modified corn starch, Ground white pepper. Wrapper: Enriched wheat flour, Water, Tapioca starch, Modified potato starch, Canola oil. Contains: Wheat, Shellfish, Soy, Sesame.

Freezer / 360 days

*Do Not Defrost

• Pan-Frying:

1. Heat a non-stick skillet over medium-high heat and add a tablespoon of vegetable oil.
2. Once the oil is hot, place the potstickers in the skillet, flat side down, making sure they are not touching each other.
3. Cook for 2-3 minutes, or until the bottoms are golden brown.
4. Carefully pour in about 1/4 cup of water (enough to cover the bottom of the skillet) and immediately cover with a lid.
5. 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.
6. Remove the lid and continue cooking until the water evaporates and the bottoms are crispy again.
7. Serve hot with dipping sauce.

• Steaming:

1. Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
2. Arrange the potstickers in the steamer basket, making sure they are not touching each other.
3. Bring water to a boil in a pot large enough to fit the steamer basket.
4. Once the water is boiling, place the steamer basket on top of the pot, making sure it doesn't touch the water.
5. 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.
6. Carefully remove the steamer basket from the pot and transfer the potstickers to a serving plate.
7. Serve hot with dipping sauce.

• Boiling:

1. Bring a large pot of water to a boil.
2. Carefully drop the potstickers into the boiling water, making sure they are not overcrowded.
3. Stir gently to prevent sticking.
4. Boil the potstickers for 4-5 minutes, or until they float to the surface and the wrappers are translucent.
5. Use a slotted spoon to remove the potstickers from the water and transfer them to a serving plate.
6. Serve hot with dipping sauce.

• Deep Frying:

1. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
2. Carefully add the potstickers to the hot oil in batches, making sure not to overcrowd the fryer.
3. Fry the potstickers for 3-4 minutes, or until they are golden brown and crispy.
4. Use a slotted spoon to remove the potstickers from the oil and transfer them to a paper towel-lined plate to drain excess oil.
5. Serve hot with dipping sauce.