Kaifeng Spring Onion Soup Dumplings ( Xiao Long Bao ) 1kg

Weight: 25g x 40pcs (1kg）
Shelf Life: 12 months
Storage: Frozen - 18 ℃

Ingredient List:
Water, Pork, Wheat Flour, Spring Onion, Ginger, Soy Sauce (Water, Soybeans, Salt, E150, Wheat, Yeast Extract, Wheat Flour, E621, E635, E631,  E955, E211), Sesame Oil, Egg White, Shortening, Gelatine, Salt, Sugar, Wheat Fiber, Agar-Agar, Cooking Wine, Oyster Sauce (Oyster Extractives, Water, Sugar, Salt, E621, E1442, E150, Wheat Flour, E635, E631,  E415, E330, E202), Chicken Stock [Salt, Flavouring (Contains Soya, Gluten, Celery), Sugar, Chicken Extract and Fat, Stabiliser, E621, E631, E627, Onion], Thickener and Emulsifier (E473, E471, E415, E451), Pepper, Permitted Food Additive (E223).
Allergen:
Contain Wheat, Soy, Egg and Shellfish Allergens

Cooking Instructions:
Method 1: Place the frozen soup dumplings on a steam paper separately with some space, cover with the lid. Bring the water to boil and steam for 8 to 10 minutes until the soup dumplings swell up. Ready to serve. Please be cautious for the hot juice.
Method 2: Sprinkle some oil on a non-stick pan, take out the steamed bun, no need to thaw, put it in the pan, and pan-fry on low heat until slightly browned. Pour an appropriate amount of hot water into the pan, cover with a lid and simmer for about 8 minutes until the water is completely dried. Ready to serve.