Dumpling & Potsticker

Traditional Method

  1. For entire contents add 2 Tbsp. (10 mL) cooking oil in a non-stick pan, and place frozen Potstickers/Dumplings in a single layer.
  2. Add  1 cup (250ml) of cold water. Cover pan and bring to boil, let boil for 5 minutes, remove cover and let water evaporate.
  3. Reduce heat to medium and cook until one side is brown (crisp). Serve with your favourite dipping sauce.

Dumpling Soup

  1. Use a medium size pot and add: 4 cups of water, 2 cups of broth – chicken (recommended) or beef, 1 tbsp. soy sauce, 1 tbsp. sesame seed, 1/4 tsp. sesame oil, 1/2 cup of chopped carrots or favourite vegetable, bring to boil.
  2. Add Dumplings and return to a boil, gently stirring from time to time to prevent sticking, boil for 5 minutes. Add 2 tsp. (10g) chopped green onions and 1 tsp. (5g) chopped cilantro and serve.

Microwave Steaming

  1. In a microwaveable container place 5 potstickers/dumplings and 1.5 tbsp. of water. Cover with unvented lid and microwave on high for 3.5 minutes to steam dumplings. Remove from microwave, separate potstickers/dumplings while hot by shaking the container and serve with your favourite dipping sauce.
    Note: Cook time may vary depending on microwave.

Deep Frying

  1. Preheat cooking oil to 175 degrees C (350 degrees F).
  2. Cook Potstickers/Dumplings for 4-5 minutes until golden brown. Serve with your favourite dipping sauce.

Steaming

  1. Boil water in a steam cooker.
  2. Line the steamer with cabbage leaves and place Potstickers/Dumplings on top of the leaves.
  3. Cover steamer and cook for approximately 10 minutes.

Boiling

  1. Bring a large saucepan of water to a rapid boil.
  2. Place the frozen Potstickers/Dumplings in the water with a spoon, taking care not to splash. Stir gently from time to time to prevent sticking.
  3. Boil at high heat until the dumplings float to the surface. Serve.

Stir Fry Sizzlers

Stovetop Only – Do Not Microwave

1. Defrost SIWIN Stir-Fry Sizzlers. For quick defrost, place packet under cold running water.

2. Heat 1 tbsp (15 mL) of cooking oil in a non-stick pan or wok.

3. Tear open package at notch and place in pan. CAUTION: hot oil may spatter.

4. Gently separate meat pieces and stir-fry approx. 5-7 mins until core temperature reaches 71°C. Larger pieces can easily be cut with spatula during cooking.

5. Serve with your favourite vegetables over rice or noodles.

Note: Be careful not to overcook and evaporate all the sauce.