Description:  Combination of ground pork with wansoy, ginger & cabbage.
Wrapped in a thin layer of chewy dough.

Cooking Method: Deep fry, Pan Fry Boil

Content: 300g

Shell Life: 6 months

Storage: Keep Frozen.

Cooking Instructions

Boil:
1. No need to defrost.
2. Prepare a pot of boiling water at medium heat.
3. Add the dumplings and bring it to boil for 5-7 minutes.
4. Serve with Ersao Garlic Sauce.

Fry:
1. Preheat a pot of cooking oil to around 150-degree celsius.
2. Fry the dumpling for 2-3 minutes or until it turns golden brown.
3. Serve with Ersao Galic Sauce.