Shan Dong Pork, Napa & Fungus Dumpling

The key to the flavorful Shan Dong Pork, Napa & Fungus Dumpling lies in the texture and taste of black fungus - springy, crunchy, and soft to the bite with a smooth texture in the mouth, absorbing the flavors of the surrounding ingredients. It is the meticulous details of getting the wrappers just right that give perfectly cooked dumplings their silky smooth appearance and chewy texture.

 

Item #: 1-71379

Filling Ground Pork, Napa Cabbage, Soaked Black Fungus (water, black fungus, sulfites), Water, Less than 2% of Egg White, Ginger, Sesame Oil, Salt, Soy Sauce(water, wheat, soybeans, salt, sodium benzoate: less than 1/10 of 1% as a preservative), Monosodium Glutamate, Cooking Wine(wine, salt, sulfites), Corn Starch, Sugar, White Pepper, Disodium 5'-inosinate, Disodium 5'-guanylate.
Wrapper Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Water, Less than 2% of Egg White, Salt.
Contains Wheat, egg, and soy.
Cooking Instructions : (Must be Cooked to an Internal Temperature of 165°F or above as Measured by Use of a Thermometer)
  1. Boil 10 cups of water in a pot on HIGH
  2. Place one bag of frozen dumplings into the pot, stir gently with a spoon to keep dumplings from sticking to the bottom of the pot, and continue to cook with cover.
  3. Upon boiling, add 1st cup of cold water, cover and continue to cook with MED-HIGH heat.
  4. Repeat Step 3 with 2nd cup of cold water, and again with a 3rd cup of cold water.
  5. Wait until water boils again. Remove the dumplings and serve.

 

Pack 21 OZ x 12 bags/case
Net Weight per case 20 lb
Case Dimensions 16.5"(L) x 11"(W) x 7"