Nissui Shrimp Shumai Dumpling (300G)

ONION, SHRIMP, FISH PROTEIN (POLLOCK WATER, BLEND OF VEGETABLE OILS (CANOLA, PALM SOYBEAN), POTATO STARCH, WHEAT FLOUR, SUGAR, EGG WHITE, SOY PROTEIN, SALT, MONOSODIUM GLUTAMATE WHEAT PROTEIN, SPICES, SHRIMP EXTRACT, SODIUM TRIPOLYPHOSPHATE AND TETRASODIUM PYROPHOSPHATE POTASSIUM CHLORIDE, TRISODIUM CITRATE, CALCIUM LACTATE, DISODIUM SUCCINATE, DISODIUM INOSINATE DISODIUM GUANYLATE

CONTAINS: CRUSTACEAN SHELLFISH (SHRIMP), FISH (POLLOCK), WHEAT, EGG AND SOY

Per Serving (30g):
Calories: 170kcal
Fat: 9.0g
Saturated Fat: 2.5g
Trans Fat: 0.0g
Cholesterol: 25.0mg
Sodium: 400.0mg
Carbohydrates: 16.0g
Dietary Fiber: 1.0g
Sugar: 4.0g
Protein: 7.0g
Vitamin D: 0.0mcg
Calcium: 20.0mg
Iron: 0.0mg
Potassium: 90.0mg

Cooking Direction:
Keep frozen until ready to use. Do not refreeze. Cook to an internal temperature of 165°F. Appliances may vary

[Commercial Microwave Method (120 Volt/1000 Watts)]
1) Arrange 10 shumai on a plate and wrap with plastic film.
2) Microwave for 2 minutes 30 seconds. Rotate the plate 180 degrees and microwave for an additional 2 minutes 30 seconds.

[Pan Steaming Method]
1) Add 1 cup of water in a 12" nonstick sauté pan.
2) Arrange 10 shumai in the pan and cover.
3) Steam on medium high heat for 11-12 minutes. Check half way through steaming to ensure the water level is good. If not add a little more water to cover about 1/3 the shumai

[Commercial Steamer Method]
1) Set steamer to 212°F.
2) Arrange 10 shumai on a lightly coated perforated
pan.
3) Steam for 12 minutes.

[Deep Fry Method]
1) Set fryer to 350°F.
2) Place 10 shumai in a basket.
3) Fry for 4.5 minutes.