Singapore

Mushroom and Pork Dumplings

The mushroom and pork dumpling comprise a selection of fresh pork shoulder meat and high quality dry Japanese mushrooms. The fillings are enhanced by specially prepared Sesame & onion oil, providing a rich fragrance to the dumplings.  The dumpling skin is made from natural wheat flour, making the dumplings less susceptible to breaking during cooking. The end result is a taste that is fresh and not greasy, with a juicy and chewy feel that causes the heart to mellow with each bite!

Weight: 1kg/pack (Approx. 42pcs)

Main Ingredient List: Wheat Flour, Pork, Mushroom, Water, Vegetable Oil, Egg, Leek, Ginger, Soy Sauce, (Soya, Wheat, Salt, Water), Sugar, Salt, Sesame Oil, Modified Starch, Yeast Extract 
– NO ADDED MSG

Order place before 12.30pm will be process and arrange for next day delivery by uParcel.

Cooking Instruction :

1) Boiling: 
- Bring a pot of water to boil
- The water in the pot should be sufficient to cover the dumplings
- When the water is boiling, carefully place frozen dumplings into the pot, being careful not to let the dumplings stick to the bottom or sides of the pot.
- When the dumplings float to the surface, add half a cup of water to the pot
- When the water comes to a boil again, repeat by adding a further half a cup of water 
- Repeat the process of adding water 3 times
- The dumplings are ready to be served

2) Frying:
- Heat up approx 5 table spoonful of oil in a deep non-stick frying pan
- Once the oil is really hot but not smoking, place frozen dumplings on pan careful not to let them stick to each other
- Add just enough tap water to cover the base of the pan
- Put on the frying pan cover, turn the heat down and leave alone for 4 minutes
- After 4 minutes, open the cover to allow steam to come out, and fry for another 10 minutes with the frying pan cover on, allowing a small gap for the steam to escape
- Dumplings are now ready to be served

3) Steaming:
- Place frozen dumplings in steamer careful not to let each dumpling touch one another (dumplings will stick together)
- Steam for 15 minutes
- Dumplings are now ready to be served
