Choose your Variety
$2.50 each, $10 minimum

Chi-Gong 氣功
Ingredients : cabbage, Seitan, Veggie Protein crumbles, Soy bean

Tai-Chi 太極
Ingredients : Asian chive, Tofu skin, Edamame bean, Sesame oil

Wu-Tang 武當
Ingredients : Veggie crumbles, Five spices tofu, scallion

Wing-Chun 詠春
Ingredients : Green beans, soy protein, sesame oil

*The potsticker wrappers are dyed using Kale, spinach, beets and carrot or pumpkin juices—pumping up the nutrition and avoiding food coloring.

SPECIAL NOTICE:

• Farmers’ Market – Order online by Friday 12 Noon for pickup at the market. Please specify when you will arrive for pickup in the “Notes” field in the checkout.
• Home Delivery of orders $50 or more. Order before Wednesday 3pm for delivery on Thursday and Friday in Chittenden Co. only.

Instructions to cook frozen potstickers:

Non-stick pan Lid to cover pan Vegetable or canola oil Water for steaming

• Put the pan on stove, turn the temperature up to medium
• Once the pan is warm (hold your hand over the pan), lightly coat the surface with oil.  Give the oil a minute or two to heat up.
• Place the potstickers into the pan, making sure the bottoms are submerged in oil to minimize sticking.
• Cook the potstickers until the bottoms are just starting to brown. 
• Add water to the pan (don’t be afraid to pour it over the potstickers) so the bottom of the pan is covered in a little bit of water, then cover the pan tightly to seal in the water (the water is going to steam the potstickers).
• Continue to steam the potstickers for 5-8 minutes and then lift the lid to check how much of the water has been absorbed by the potstickers.  If there is still a significant amount of water, cover the pan, leaving just a crack so that the remaining water can steam away.
• After the water steams away, check the bottoms of the potstickers.  Once they are the desired level of brownness, remove them from the pan and plate, ideally with the crispy bottoms on display.
• Serve with our homemade dipping sauce

Instructions to warm up potstickers:

Warm up in Non-stick saute pan Lid to cover pan Vegetable or canola oil Water for steaming

• Put the pan on stove, turn the temperature up to medium
• Once the pan is warm (hold your hand over the pan), lightly coat the surface with oil. Give the oil a minute or two to heat up.
• Place the potstickers into the pan
• Add 1inch of water to the pan, then cover the pan tightly to seal in the water (the water is going to steam the potstickers).
• After the water steams away, check the bottoms of the potstickers. Once they are the desired level of brownness, remove them from the pan and plate, ideally with the crispy bottoms on display.
• Serve with our dipping sauce