Chicken and Lemongrass Potstickers

For food safety and quality heat before eating to an internal temperature of 165°F.

Pan-Sear: Heat a large nonstick skillet pan over high heat then add 2 oz. of water to coat. Add 12-14 frozen dumplings then cover and cook for 2-3 minutes or until most water is absorbed. Reduce heat to medium, then add 1/2 oz. of oil. Cover and let simmer for approximately 3-4 minutes or until brown.

Deep-Fry: Preheat oil to 350°F, place 12-14 frozen dumplings into a fryer basket. Fry for 4-5 minutes or until golden brown, periodically shaking baskets during cook time to prevent dumplings from sticking together.

Steam: Preheat steamer. Lightly coat a 2" full-size hotel pan with cooking oil spray. Arrange and space apart 20-24 frozen dumplings into pan without touching. Steam dumplings uncovered for 8 minutes or until cooked through.

Boil (Soup): Add frozen dumplings into boiling water. Cover and boil over high heat 3 minutes or until dumplings float on top. Reduce heat and simmer 2 minutes. For use in soup, remove prepared dumplings and place in a bowl with broth and other desired ingredients.

Convection Oven-Low Fan: Preheat oven to 350°F. Lightly coat a 2" full-size hotel pan with cooking oil spray. Arrange and space apart 20-24 frozen dumplings into pan without touching. Add 1 cup of water. Cover with foil and bake 20 minutes or until cooked through. Let stand 2 minutes before serving.

Filling: Chicken Thigh, Onion, Corn, Onion, Water, Scallion, Lemongrass, Canola Oil, Fish Sauce (Anchovy Extract, Water, Salt, Fructose, and Hydrolyzed Wheat Protein), Garlic, Salt, Sugar, Black Pepper, and Chili Pepper. Dough: Wheat Flour, Water, Wheat Gluten, Salt, Corn Starch. Contains: Wheat and Fish (Anchovy).