Pan-fried Sheperds Purse Buns (V)
6 pcs. / bag (same fillings)
Package:
Pre-packed and ready-to-cook
12 min. prep time
Recommend one bag as a side dish
Main Ingredients:
Wheat spinach flour dough
Sheperds purse, bamboo shoots, soy sauce, vegetarian oyster sauce, 13 spice powder, salt and sugar.
Contain soy and wheat
Cooking Instructions
PAN-FRIED SHEPERDS PURSE BUN
LEARN • COOK • SHARE • ENJOY
Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.
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**
STORAGE TIP: Store your buns in a freezer until you are ready to cook.
COOKING TIP: Pan-fry frozen; do not thaw.
SKILLET PAN-FRY DIRECTIONS - RECOMMENDED
1: ADD – 2 tablespoons of vegetable oil (or oil of your choice, not recommending sesame oil) to a 10-inch frying pan (use non-stick pans only); coat evenly.
2: PLACE – frozen buns on the warm skillet; leave ½ inch between each bun (may need to cook a few buns at a time, depending on the pan size).
3: PAN-FRY – the buns on medium to high heat until the bottoms turn a light brown (usually takes 2 minutes).
4: ADD – ½ cup of water or water that covers half of the buns (optional: add ½ teaspoon of flour in the water).
5: COVER and COOK – over MEDIUM heat for 10 minutes until the water evaperates.
6: CHECK – that buns are cooked thoroughly. CAREFUL, THEY ARE HOT!
7: DEVOUR and ENJOY.
