PORK BELLY & STICKY RICE HANDMADE

LEARN • COOK • SHARE • ENJOY

Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.

INGREDIENTS Filling: pork belly, sticky rice, mushroom, and scallion water, Chinese rice vinegar, , , five spice, sugar, salt.

Dough: wheat flour, wheat gluten, water, corn starch, egg, and salt.

Contains: wheat gluten and egg.

Tip: Pan-fry on a skillet for best results.

DIRECTIONS

Microwave directions developed with 1100-watt microwave ovens. Appliance varies. Adjust cooking time as needed.

SKILLET PAN-FRY DIRECTIONS – RECOMMENDED

1: ADD – 1 tablespoon vegetable oil to a 10-inch frying pan ( use non stick pans only); coat evenly. 2: PLACE – up to 8 shumai in a single layer with the seam side up and add ½ cup water (just enough to cover the bottom of skillet). 3: COVER and COOK – over MEDIUM to HIGH heat for 8 to 10 minutes, until water has evaporated and bottoms of shumai are lightly browned. 4: CHECK – that shumai are cooked thoroughly. CAREFUL, THEY ARE HOT! 5: DEVOUR and ENJOY.

MICROWAVE OVEN DIRECTIONS

1: PLACE - 4 shumai and 1 cup water in a 1-quart microwave -safe bowl. 2: COVER and MICROWAVE – with a wet paper towel on HIGH 3 1/2 to 4 minutes. Drain well. 3: CHECK – that shumai are cooked thoroughly. CAREFUL, BOWL AND WATER ARE VERY HOT! 4: DEVOUR and ENJOY.

READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY BEST CONSUMED WITHIN TWO WEEKS AFTER PURCHASE **CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**