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**

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

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.