A traditional Korean style Kimchi with fermented nappa cabbage, onions, garlic, ginger with a touch of spice.

Ingredients: Dough: Wheat Flour, Water, Soybean Oil, Salt, Corn Starch Filling: Tofu (soybean, filtered water, calcium sulphate), : Kimchi (Nappa Cabbage, Red Pepper Flakes, Salt, Garlic, Ginger), Onions, Vermicelli (Sweet Potato Starch, Water), Green Onion, Garlic, Soybean Oil, Sesame Oil, Soy Sauce (Water, Defatted Soybean, Wheat, Salt, High Fructose Corn Syrup, Spirits, Caramel, Yeast Extract, Disodium Inosinate, Disodium Guanylate, Sucralose, Sodium Benzoate), Sugar, Salt, Ginger, Black Pepper

Heating Instructions: 

Pan Fry: (Use non stick pans only) put approximately 1 teaspoon of vegetable oil into the pan and turn on high heat for about 1 minute. Place
about 7-10 potstickers/dumplings flat side down in to the pan and add about ¼ cup of cold water to evaporate. Continue to cook for about 20-30 seconds after the water evaporates so that the bottoms of the potstickers/dumplings turn golden brown. 

Boil: Put about 5 cups of water into a pot and bring to a boil. Add 7-10 potstickers/dumplings into the pot. Cook for about 2-3 minutes or until the potstickers/dumplings start to float to the surface. Drain out excess water and enjoy!

Steam: Add 7-10 potstickers/dumplings into the steamer. Cook for about 4-5 minutes. For food safety and quality, internal product temperature must reach 165°F / 74°C.