Frozen

Shaomai

Quantity: 12 packages/case

Net Weight: 6.1 kg

Gross Weight: 6.8 kg

Measurement: 46.0 X 31.8 X 18.4 cm

Storage Temperature: -18°C (0°F)

Label: Wei-Chuan

Ingredients

Filling: Ground Pork, Shrimp (shrimp, sodium tripolyphosphate, water, salt), Water, less than 2% of Corn Starch, Monosodium Glutamate, Salt, Sugar, Soybean Oil, Sesame Oil, White Pepper, Soy Sauce (water, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative), Garlic Powder, Disodium 5″-inosinate, Disodium 5″-guanyl

Wrapper: Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamin 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).

Contains: Wheat, Shrimp, Egg, Soy

Cooking Instruction

Cook thoroughly to an internal temperature of 165°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 ½ minutes.
4. 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 a microwave-safe plate.
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 the dumplings are golden browm.