【餃子樂】海鮮香菜餃子 Jiaozi Le Seafood and Cilantro Dumplings 600g

【Ingredients】
Flour, water, squid, fresh shrimp, cilantro, jicama, salt, soy protein, defatted soy flour, canola oil, soy sauce, pea protein, potato starch, sugar, methylcellulose (thickening agent), salt, maltodextrin, flavoring agents (5'-hypoxanthine phosphate disodium, 5'-guanine phosphate disodium, DL-malic acid), sweetener (licorice extract), sodium bicarbonate (leaving agent), trehalose, shiitake mushroom caps, sesame oil, red beet coloring, citric acid (flavoring agent), white pepper powder, calcium carbonate, sodium ascorbate (vitamin C), ferric pyrophosphate, dl-α-tocopherol acetate (vitamin E), doxine hydrochloride (vitamin B6), thiamine nitrate (vitamin B1, thiamethoxam), vitamin A powder, riboflavin (vitamin B2), cyanocobalamin (vitamin B12), pepper powder (pepper starch, chili pepper, natural spices, maltose), sesame oil (soybean oil, sesame oil, sesame flavoring).

[Allergens]
Grains containing gluten (flour), crustaceans (shrimp), mollusks (squid), soybeans, sesame seeds

【Place of Origin】
Taiwan

[How to consume/use]
Boiling: Use plenty of water to boil the dumplings. Once the water is boiling vigorously, gently add the dumplings and stir gently to prevent them from sticking to the bottom of the pot. Cover the pot and turn the heat to medium. After boiling, add a large cup of cold water and cover the pot again. Once the water boils again and the dumplings float to the surface and are plump, they are ready to be served.
Pan-fry: Heat a non-stick pan, then turn off the heat and pour in a tablespoon of oil. Arrange the dumplings neatly. Turn the heat to medium-low and add flour water (about 200cc of cold water plus a teaspoon of flour) until the dumplings are about halfway up. Cover the pan and cook until the water has completely evaporated, about 10 minutes. Before removing from the pan, turn the heat to medium and fry the bottoms until golden brown and crispy.