Everyone has a favourite way to eat char siu—stuffed inside a bao or puff pastry, layered on top of rice or noodle soup, and now may we humbly suggest inside a wonton. Enjoy on their own or pair it with some Asian leafy greens. (16 pieces freshly frozen)
Pork belly, red rice yeast, 5 spice, hoisin, honey, salt, white pepper, black pepper, scallion, nappa cabbage, flour, water, egg.
Cook from frozen do not defrost. Meat dumplings are raw and need to be cooked through. Do not pull dumps apart, the dough will break. Cook as instructed and they will separate when they are cooked. Eat it with your favourite noodles, vegetables, or ponzu.
Boiling Prep Time: 7-10 mins
- Bring a pot of water to a rolling boil on high heat.
- Drop the dumps and stir. Don’t let them stick to the bottom of the pot.
- Turn the heat down to medium heat and gently simmer for 4-5 mins. Rapid or a rolling boil will break them.
- Scoop and drain off all excess water.