Chicken Pelmini Dumplings

Full Ingredients

ADE IN U.S.A. trition Facts servings per container ng size FADE IN U.S.A. Per Serving ories at 6g sted Fat 1.5g Fat Og terol 60mg 430mg Farbohydrate 37g Fiber 3g Sugars Og des Og Added Sugars 17g D Omog 20mg 12 pcs (140g) mg um 450mg www. 270 % Dally Value" 8% 8% 0% 2% 15% 10% Daly Value (DV) tells you how much a nutrient in a af food contributes to a daily diet. 2,000 calories a day or general nutrition advice 1 20% 19% 13% 11% 0% CERS OLM UNICOON Manufactured a ORIGINAL RECIPES OF OLMA COMPANY OLMA WHOLESALE DISTRIBUTOR REMIU M₂₂ to UNCOOKED PRODUCT KEEP FROZEN DUMPLIAC INGREDIENTS: CHICKEN, PATENT FLOUR( BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, I ON THIAMIN MONONITRATE, POTASSIUM BROMATE, RIBOFLAVIN, FOLIC ACID), WATER, DURUM WHEAT FLOUR, WHOLE EGGS, ONIONS, SALT, SOYBEAN OIL, BLACK PEPPER SAFE HANDLING INSTRUCTIONS THIS PRODUCT WAS PREPARED FROM INSPECTED AND PASSED MEAT AND/OR POULTRY. SOME FOOD PRODUCTS MAY CONTAIN BACTERIA THAT COULD CAUSE ILLNESS IF THE PRODUCT IS MISHANDLED OR COOKED IMPROPERLY. FOR YOUR PROTECTION, FOLLOW THESE SAFE HANDLING INSTRUCTIONS. KEEP REFRIGERATED OR FROZEN.THAWIN REFRIGERATOR OR MICROWAVE www CONTAINS: EGG, WHEAT COOKING INSTRUCTIONS: Place frozen dumplings into salted boiling water for 5 minutes until they float to the top and are well puffed. DO NOT OVERCOOK. Drain the water. Serve with your choice of toppings. FOR SAFETY, MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F (74°C) AS MEASURED BY USE OF A THERMOMETER. BLA KEEP RAWMEAT AND POULTRY SEPARATE FROM OTHER FO ER FOODS, WASHWORKING SURFACES ONCLUDING CUTTING BOARDS), UTENSILS, AND HANDS AFTER TOUCHING RAW MEAT OR POULTRY. COOK THOROUGHLY. KEEP HOT FOODS HOT. REFRIGERATE LEFTOVERS IMMEDIATELY OR DISCARD. 2LB. NET WEIGHT 32 oz. (2 lb.) Manufactured for OLMA-XXI, Inc. Brooklyn, NY 11232, USA (718) 675-0706 Email: olmaxxi@gmail.com U.S. DEPARTMENT OF AGRICULTURE P-40228 8 56687 00400 4