Char Siu was never meant to only be eaten in a bun or on a bbq platter. It was destined to be stuffed into a wonton!
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.