Chef One Kale & Vegetable Dumpling, 3 x 40 oz Case from Chef One is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. Dumpling filled with a mix of kale, corn, cabbage, edamame and carrots. Case pack: 3 - 40 OZ. DOT item 715613; case GTIN 10760941261737. DOT category: Crust & Doughs. Handling: Frozen. Storage: Master Case; store at a maximum temperature of 0.00 F/ -17.78 C Preparation: SEAR: FOR FOOD SAFETY AND QUALITY HEAT BEFORE EATING TO AN INTERNAL TEMPERATURE OF 160°F. Pan-Sear: Heat a large nonstick skillet pan over high heat then add 2 oz. of water to coat. Add 12-14 frozen dumplings then cover and sear for 2-3 minutes or until most water is absorbed. Reduce heat to medium, then add ½ oz. of oil. Cover and let simmer for approximately 3-4 minutes or until golden brown. Deep-Fry: Pre-heat oil to 350°F, place 12-14 frozen dumplings into a fryer basket. Fry for 4-5 minutes or until golden brown, periodically shaking basket during fry time to prevent dumplings from sticking together. Steam: Pre-heat steamer. Lightly coat a 2" full-size hotel pan with cooking oil spray. Arrange and space apart 20-24 frozen dumplings into pan without touching. Steam dumplings uncovered for 8 minutes or until heated through. Boil(soup): Add frozen dumplings into boiling water. Cover and boil over high heat 3 minutes or until dumplings float on top. Reduce heat and simmer 2 minutes. For use in soup, remove prepared dumplings and place in a bowl with broth and other desired ingredients. Convection Oven-low fan: Preheat oven to 350°F. Lightly coat a 2" full-size hotel pan with cooking oil spray. Arrange and space apart 20-24 frozen dumplings into pan without touching. Add 1 cup of water. Cover with foil and bake 20 minutes or until heated through. Let stand 2 minutes before serving. Heating time may vary due to equipment variances. Refrigerate or discard any unused portion. Allergen note from DOT data: contains Sesame Seeds, Soybean and its Derivatives, Wheat and Their Derivatives.
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