Pork and Vegetable Dumplings
Prefix 085 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 176 kcal | — |
| Fat | 9.8 g | 13% |
| of which saturates | 3.3 g | 16% |
| Carbohydrate | 15.2 g | — |
| of which sugars | 1.1 g | 1% |
| Fibre | 1.1 g | 4% |
| Protein | 17.4 g | — |
| Sodium | 0.42 g | 18% |
Open Food Facts, ODbL, record updated July 14, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Filling: Pork, Cabbage, Suichoy, Water, Onion, Soy sauce (water, soybeans, wheat, salt), Yeast extract, Sesame oil, Sugar, Salt, Spices, Onion powder. Wapper: Wheat flour, Water, Canola oil, Salt, Sugar. Contains: Wheat, Soy, Sesame. Ingrédients. Garniture: Porc, Chou, Suichoy, Eau, Oignon, Sauce soja (eau, fèves de soja, blé, sel), Extrait de levure, Huiles de sésame, Sucre, Sel, Épices, Poudre d'oignon. Enveloppe : Farine de blé, Eau, Huile de canola, Sel, Sucre. Contient : Blé, Soja, Sésame. Nutritic Valeur Per 4 dum pour 4 que Calories Fat/Lipide Saturated +Trans/ Carbohyd Fibre / F Sugars Protein/ Cholester Sodium 4 Potassium Calcium 2 Iron/Fer *5% or less is *5% ou moin COOKING INSTRUCTIONS / INSTRUCTIONS DE Ensure internal temperature reaches 74 °C (165 °F)./S'assurer que la température interne atteint 74 °C (165 °F). A A) TRADITIONAL METHOD (RECOMMENDED)/METHODE TRADITION 1. Heat a non-stick pan over medium-high heat. Add 2 tsp. (10 ml) cooking oil in a non-stick pan 2. Add 1/2 cup (125 ml) of cold water. Cover pan and let steam for 3 minutes, remove cover and 3. Reduce heat to medium and cook until one side is brown (crisp). Serve with your favourite dipp 1. Chauffer une poêle antiadhésive à feu moyen-élevé. Ajouter 2 c. à the (10 ml) d'huile de cuisson quenelles congelés en une seule couche. 2. Ajouter 1/2 tasse (125 ml) d'eau froide. Couvrir et cuire à la vapeur pendant 3 minutes, retirer le 3. Réduire à feu moyen et cuire jusqu'à ce qu'un coté soit doré (croustillant). Servir avec votre sau 1. Use a medium size pot and add: 4 cups water, 2 cups of broth-chicken (recommended) or he B) SOUP/SOUPE sesame oil, 1/2 cup of chopped carrots or favorite vegetable, bring to boil. 2. Add dumplings and return to boiling for 3 minutes, stir occasionally to prevent sticking 3. Add 2 tsp. (10g) chopped green onion and 1 tsp. (5g) chopped cilantro, ready to serve. venne et ajouter: 4 tasses d'eau, 2 tasses de bouillon de poure thé d'huile de sésame. 1/2 tasse de carottes ou de cet mite inutes. pandre hacher and
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
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