PAGODA Pork Potstickers combine tender pork, fresh veggies, and authentic flavors to produce a delectable dish. PAGODA Pork Potstickers are wonderful whether pan-fried or steamed. To make the ultimate snack, dip them in Lime Ponzu Sauce.
What’s the best way to make pagoda potstickers?
- Remove the frozen goods from the packaging and set it in the microwave in an unopened bag.
- Microwave for 1-1/2 minutes on high.
- Allow 1 minute before opening the bag.
Pan Fry:
- In a nonstick frying pan, add 1 tablespoon of oil and 1/4 cup of water.
- Place flat side down in pan after removing potstickers from bag.
- Cover and cook for 10 to 11 minutes on medium-high, or until the bottoms of the potstickers are brown.
- Allow for 2 minutes of resting time before serving.
Don’t Forget:
- WARNING: THIS PRODUCT IS HOT!
- Cook to an internal temperature of 160 degrees Fahrenheit before consuming for food safety and quality. Cook straight from the freezer.
- Any leftovers should be refrigerated or discarded.
- Appliances may differ, so make adjustments as needed.
When you’re making potstickers, how do you know when they’re done?
Potstickers are cooked in three stages. The dumplings are first fried in a hot skillet with oil for a few seconds. After that, you add water to steam the dumplings and finish cooking them. After the water has evaporated, the dumplings are given a second fry to turn the skins golden brown, which is where most of the problems occur. You don’t just fry the dumplings by adding a little flour and white vinegar to the cooking liquid. The starch in the flour forms a large disk that unites all the dumplings into a golden pancake as the water evaporates. The color and edges of the pancakes indicate when the dumplings are done: when the pancake gets brown and tasty and the edges curl up, the whole thing is done. Removing the pot-unstuck-potstickers from the pan is a breeze by sliding a thin spatula under the pancake and flipping it out onto a plate all at once.
Now go ahead and fry fearlessly. They’ll be the most delicious potstickers you’ve ever had.
Do you prefer your potstickers hot or cold?
Potstickers and dumplings are both light (literally) and filling. They’re little one-bite treats that are ideal for consuming in a plane’s limited environment. They’re similar to chewy spring rolls because they’re precooked and eaten cold. I usually just mix them with soy sauce and rice wine vinegar before packaging them up for transit (which keeps the edges from drying out), but I also have a little TSA-approved shampoo bottle that I seized for sauce duty (don’t worry, it was brand new and had never been used for shampoo!). I’m ready to go with a fork or a set of chopsticks tucked into my backpack.
Why the brand ‘KUNGFOOD?’
Hi…..ya! Do you like our witty wordplay? We enjoy old Kung Fu films, but we dug deeper and drew inspiration from the Chinese definition of the term. It’s all about putting forth the effort to learn a talent. We’ve worked hard, with Master Jack’s aid, to provide you top-notch, Kiwi Asian fusion cuisine.
Where can I find the Best Before Date on your products?
Our Best Before Date is displayed on the back of our packaging in a little white box next to the barcode for our Dumplings and Steam Buns. Our Best Before Date is displayed on the tray seal for our frozen meals.
Are the KUNGFOOD trays recyclable?
Yes, our trays are recyclable, so please be a responsible Kiwi and recycle them. Let’s get to work! Our Dumpling and Steam Bun trays are made of PP (Polypropylene) plastic, which can be recycled (Recycle Code 5). Our Meal trays are composed of PET (Polyethylene Terephthalate) plastic, which can be recycled (Recycle Code 1).
Are your Dumplings pre-cooked?
No, our dumplings are not pre-cooked, and the filling is frozen in its raw state. From frozen, cook according to our Cooking Instructions by boiling, steaming, or pan-frying until soft and done. The filling should be hot to the touch.
Is the meat in your Steam Buns pre-cooked?
Yes, the meat in our Steam Buns has been prepared ahead of time. Using our Cooking Instructions, steam or microwave from frozen until the meat within is scorching hot.
Where do I find KUNGFOOD products in the supermarket?
Our KUNGFOOD Dumplings and Steam Buns may be found in the frozen area of certain Countdown, New World, and Pak’n Save shops around the country. In the North Island, our Kungfood Frozen Meals may be purchased in the frozen department of selected New World and Pak’n Save shops.
What is the best method for reheating frozen potstickers?
The Easiest: Steam or boil Over high heat, cover and bring to a boil. Cook as many dumplings as you can easily fit in a single layer in the saucepan until they float. Allow them to simmer for another two to three minutes. Drain and serve them after straining them out with a sieve.
In the microwave, how do you prepare frozen potstickers?
Microwave
- In a microwave-safe container, place the potstickers.
- To vent steam, cover with plastic wrap and poke 5 small holes.
- Heat for 3 minutes on HIGH, or until hot*.
- Serve with dipping sauce right away.
Is it possible to bake potstickers?
Brush the remaining 1 tablespoon of oil over the potstickers. Preheat oven to 425F and bake potstickers for 10 minutes. Remove from oven and carefully flip each potsticker to the opposing side. Return to oven and bake for another 10-12 minutes, or until potstickers are brown and a thermometer inserted in the center of one registers 165F.
What’s the difference between potstickers and dumplings?
Potstickers are a type of dumpling that can be found in a variety of places, from Chinese restaurants to the frozen food section of the supermarket. Dumplings that are typically two to three bites in size with a thick and soft wrapper that crisps up after cooking and can be filled with cabbage and carrots for a vegetarian version or ground pork for a meat version.
Although menus can be confusing, the primary difference between potstickers and dumplings is that both have a dough exterior and a vegetable or meat filling on the interior. Potstickers are a small variation on dumplings in that they are crispy on the outside due to the way they are cooked. You’ll find a delectable pocket of doughy sweetness wherever you go as long as you’re in the mood for one.
When it comes to potstickers, how long should they be cooked?
In a skillet, heat the oil over medium-high heat. Place around 6 or 7 pot stickers, flat side down, in the heated oil. Cook for about 2 minutes, or until the bottoms are golden brown. Drizzle in some water and cover the pan tightly; steam for 3 minutes. Remove the top and reduce the heat to medium. Cook for another 1 or 2 minutes, or until the water has evaporated and the bottoms are browned and crunchy. Serve immediately in a heated serving dish. Rep with the rest of the pot stickers. Serve with dipping sauce on the side.