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.
