[FROZEN] FRESH ASIA FOODS Siu Long Soup Bun 300g 香源灌汤小笼包猪肉馅

For the best results and to prevent the delicate wrappers from breaking, cook directly from frozen. Do not thaw before cooking.

1. Traditional Steamer (Recommended)

• Setup: Bring water to a vigorous boil in your steamer.

• Line: Line the steamer basket with parchment paper, cabbage leaves, or a light brush of cooking oil to prevent sticking.

• Arrange: Place the frozen buns inside, leaving at least 1 inch of space between them so they do not stick together as they expand.

• Steam: Cover tightly and steam over high heat for 10 to 12 minutes until the wrappers look translucent and plump.

2. Alternative Pan-Fry Method (Guo Tie Style)

• Heat: Add 1 tablespoon of oil to a non-stick pan over medium heat and arrange the frozen buns inside.

• Water: Immediately pour in about 1/4 cup of water (enough to cover the bottom of the buns) and cover with a tight lid.

• Steam-Fry: Let them steam on medium heat for 8 to 10 minutes until the water evaporates and the bottoms turn crispy and golden brown.

How to Eat Safely (To Avoid Burns!)

1. Lift gently: Use chopsticks to carefully pick up the bun by its top pleat.

2. Use a spoon: Place the bun into a deep soup spoon.

3. Release the steam: Nibble a small hole in the side of the wrapper to let the steam escape and pour the hot soup into the spoon.

4. Dip and enjoy: Sip the broth first, dip the bun in black vinegar with shredded ginger, and enjoy the remaining dumpling.